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 casual weekend get-together, and they were a hit from the first bite. Everyone loved the combination of bold street-food flavors and the fun build-your-own aspect.
Ingredients
- Beef sirloin or chicken thighs, thinly sliced (or firm tofu): 400 g (14 oz)
- 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 (purple yam) or ube halaya: 1/3 cup (can substitute with sweet potato)
- Sour cream or Greek yogurt (or coconut yogurt): 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
- Jalapeño, 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: 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/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 My family loves when we set up a taco bar with these fusion fillings. It becomes a playful meal where everyone mixes and matches their favorites while sharing food memories from different cultures.
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). Check all condiments for potential allergens and use alternatives when needed.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save This lively fusion recipe brings the thrill of street food to your kitchen. Mix and match ingredients to discover your favorite combination!
Recipe Guide
- → What proteins work best for this dish?
Thinly sliced beef sirloin, chicken thighs, or firm tofu are ideal. Each absorbs marinade flavors well and cooks quickly.
- → Can I make the dish gluten-free?
Yes, use gluten-free tortillas and tamari instead of soy sauce. Always check labels for hidden gluten in sauces and condiments.
- → Is this adaptable for vegetarians or vegans?
Absolutely. Substitute meat with tofu or jackfruit, and use coconut yogurt for the crema. Add more veggies for extra bulk and flavor.
- → How is ube crema prepared?
Blend cooked ube with sour cream or yogurt, lime juice, honey or syrup, and a pinch of salt until smooth. Chill before serving.
- → What toppings can be added?
Kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions work well. Try avocado or a fried egg for richness.
- → What dishes pair well with this?
Enjoy with a crisp lager or chilled Riesling to complement spicy, tangy, and creamy flavors. Light salads also work nicely.