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 served these fusion tacos at a weekend gathering and everyone loved building their own bowls and tacos with unique toppings. It's always a hit for groups, with lots of laughter and sharing over the colorful combinations.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu for vegetarian): 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 (Korean chili paste): 1 tsp
- Cooked ube or ube halaya (can substitute with sweet potato for color): 1/3 cup
- Sour cream or Greek yogurt (use coconut yogurt for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi, chopped: 1 cup
- Shredded cabbage (red or green): 1 cup
- Cucumber, thinly sliced: 1 small
- Jalapeno, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8 small, or
- Cooked jasmine or sushi rice (for bowls): 2 1/2 cups
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, jalapeno, 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.
Pin My family loves building their own tacos and bowls, turning dinner into a fun, interactive street-food feast at home.
Flavor Variations
Swap the protein for pan-seared jackfruit to make the meal vegan, or add avocado and fried egg for extra richness. Experiment with different pickles and hot sauces to personalize each bowl.
Pairings
These fusion tacos and bowls pair well with crisp lager or chilled Riesling. A fresh lime soda is also a great non-alcoholic option for parties.
Nutrition Info
Each serving has about 470 calories, 15 g fat, 60 g carbohydrates, and 22 g protein. Nutrition will vary based on toppings and base choices.
Pin Enjoy a global street-food feast at home—these tacos and bowls always leave guests smiling and satisfied.
Recipe FAQ
- → Can I use tofu for a meat-free option?
Yes, firm tofu works great with the marinade and absorbs the flavors beautifully when pan-seared.
- → What can I substitute for ube?
Roasted sweet potato or purple potato offers similar color and a subtle sweetness if ube is unavailable.
- → Which tortillas are best for these tacos?
Corn or flour tortillas both work well; choose gluten-free if you have dietary restrictions.
- → How can I add extra richness?
Try adding avocado slices or a fried egg for added texture and creamy richness.
- → Can these bowls be made vegan?
Use tofu or jackfruit for the protein and coconut yogurt in the crema to make the dish fully vegan.
- → What drinks pair well with these flavors?
A crisp lager or chilled Riesling complements the spicy and tangy flavors of the tacos and bowls.