Save 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 made these fusion tacos for a potluck and guests were thrilled at the unique mix of Korean, Filipino, and Mexican tastes. Everyone made their own creations and the ube crema was a huge hit!
Ingredients
- Beef sirloin or chicken thighs (or tofu): 400 g (14 oz), thinly sliced
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang: 1 tsp
- Cooked ube or ube halaya: 1/3 cup (can substitute sweet potato)
- Sour cream or Greek yogurt: 1/2 cup (or coconut yogurt)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 1 cup
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- Cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (or 2 1/2 cups cooked rice for bowls)
Instructions
- Marinate the Protein:
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add sliced beef/chicken/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 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 When my family gathers, making these tacos and bowls is an interactive experience. Kids love choosing their fillings and the bright purple crema always makes everyone smile.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten (in tortillas/soy sauce), dairy (in crema), and soy (in soy sauce/gochujang). Always check product labels before use!
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g per serving
Save This fusion recipe brings excitement to dinner and makes it easy for everyone to build a meal they love. Try it with friends or family for your next gathering!
Recipe FAQ
- → Can I use tofu instead of meat?
Yes, substitute thinly sliced firm tofu and marinate as directed for a vegetarian or vegan option.
- → Is there a substitute for ube?
Roasted sweet potato or purple potato can replace ube, offering a similar color and mild sweetness.
- → What tortillas work best?
Either corn or flour tortillas are suitable. Choose gluten-free varieties if needed.
- → Are these bowls gluten-free?
Use gluten-free tortillas and tamari in place of soy sauce to keep the dish gluten-free.
- → How can I adapt for dairy-free diets?
Choose coconut yogurt for the ube crema and verify ingredients in all condiments.
- → What pairs well with this dish?
A crisp lager or chilled Riesling complements the bold, vibrant flavors.