Save Pin A vibrant, flavor-packed recipe blending inspirations from street food around the world—think Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal!
I first tried fusion tacos at a food truck festival, and since then, I've loved recreating new combinations at home. Mixing Korean, Filipino, and Mexican ingredients turns every dinner into an adventure!
Ingredients
- Protein: 400 g (14 oz) beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang: 1 tsp (Korean chili paste)
- Ube (purple yam): 1/3 cup cooked ube or ube halaya (can substitute with sweet potato for color)
- Sour cream or Greek yogurt: 1/2 cup (use coconut yogurt for vegan)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup (red or green)
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- Fresh cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (soft taco size) or
- Jasmine or sushi rice: 2 1/2 cups cooked (for bowls)
Instructions
- Marinate the Protein:
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced beef, chicken, or tofu. Toss well and marinate for 15–20 minutes.
- Prepare the Ube Crema:
- In a blender or food processor, combine ube, sour cream or yogurt, lime juice, honey, and salt. Blend until smooth and vibrant purple. Refrigerate until serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4–6 minutes, stirring occasionally, until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice.
- Assemble:
- To make tacos, spread ube crema on each tortilla, add protein, then top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
- Serve:
- Serve immediately, letting everyone build their own tacos or bowls as desired.
Save Pin The kids love scooping their own taco toppings and mixing flavors, and it's become a favorite weeknight dinner for our whole family. We even challenge each other to come up with new combinations from our toppings bar!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula.
Allergen Information
Contains gluten (tortillas/soy sauce), dairy (crema), and soy (soy sauce/gochujang). For gluten-free: use tamari and GF tortillas. For dairy-free: use coconut yogurt. Always confirm condiments are allergen-safe.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g.
Save Pin Serve these tacos and bowls right away for maximum flavor and fun. Experiment with extra toppings for a true street-food experience at home!
Recipe FAQs
- → How can I make this dish vegetarian or vegan?
Substitute beef or chicken with pan-seared tofu or jackfruit, and use coconut yogurt for the ube crema.
- → What can I use if ube is unavailable?
Roasted sweet potato or purple potato make excellent substitutes for color and mild sweetness in the crema.
- → Can I prepare elements ahead of time?
The crema and protein marination can be done in advance; assemble bowls or tacos just before serving.
- → How do I adjust spiciness?
Control heat by varying the amount of gochujang, jalapeño, and kimchi, or omit spicy elements to taste.
- → What beverages pair well with these flavors?
Crisp lagers, chilled Riesling, or sparkling water with lime are perfect complements to the bold flavors.
- → Are there gluten-free alternatives for the base?
Use gluten-free tortillas and tamari in place of soy sauce for a gluten-free option.