Save to Pinterest 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 tasted a fusion taco at a night market, where bold, unexpected combinations were the highlight of the evening. Each bite blended sweet, spicy, and creamy elements, inspiring this recipe to unite my favorite street-food memories in one fun meal for family and friends.
Ingredients
- Beef sirloin or chicken thighs (or firm 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 (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (can use sweet potato)
- Sour cream or Greek yogurt: 1/2 cup (or 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
- Cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (soft taco size)
- Cooked jasmine or sushi rice: 2 1/2 cups (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 to Pinterest My kids love building their own taco creations and have fun layering up bowls with bright toppings. Sharing these vibrant dishes brings an energetic, playful vibe to our dinner table!
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). For gluten-free, use gluten-free tortillas and tamari. For dairy-free, use coconut yogurt in crema. Always check labels for allergens in kimchi, gochujang, and other condiments.
Nutritional Information
Calories per serving: 470. Total Fat: 15 g. Carbohydrates: 60 g. Protein: 22 g.
Save to Pinterest Enjoy these tacos and bowls fresh and customize with your favorite street-food toppings. Make it a fun DIY dinner night everyone will remember!
Recipe FAQs
- → What proteins can I use for these tacos and bowls?
Beef sirloin, chicken thighs, or firm tofu are ideal. Marinate in soy sauce, sesame oil, ginger, garlic, brown sugar, and gochujang for a flavorful result.
- → How is the ube crema made and can I substitute ingredients?
Blend cooked ube or sweet potato with sour cream or coconut yogurt, lime juice, and honey until smooth. Sweet potato and plant-based yogurt work as substitutes.
- → What toppings add the most flavor and texture?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions bring crunch, tang, and brightness to each serving.
- → Can I make this meal vegetarian or vegan?
Yes, use tofu or jackfruit for the protein and coconut yogurt in the crema for a fully plant-based version.
- → Do the bases need specific preparation?
Tortillas should be warmed before serving. For bowls, fluff the cooked rice and serve it hot or at room temperature to suit your preference.
- → How do I pair this dish with beverages?
Crisp lagers or chilled Riesling pair beautifully, balancing the spice and tang of the fusion toppings.