Pin it 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!
The first time I made these fusion tacos and bowls was for a weekend get-together. Everyone loved building their own plates, and the mix of spicy, tangy, and creamy toppings sparked lively conversation around the table!
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 (or sweet potato): 1/3 cup
- Sour cream or Greek yogurt (or coconut yogurt): 1/2 cup
- 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
- 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 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.
Pin it Making these tacos with my family always turns into a feast. We set up a taco bar, load up our bowls and tortillas, and trade stories about travel and favorite street foods.
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 and soy sauce), dairy (in crema), and soy (in soy sauce and gochujang). For gluten-free, use gluten-free tortillas and tamari. For dairy-free, use coconut yogurt in the crema and always check labels for allergens in kimchi, gochujang, and other condiments.
Nutritional Information
Each serving has about 470 calories, 15 g total fat, 60 g carbohydrates, and 22 g protein.
Pin it Enjoy these vibrant street-food fusion tacos and bowls for a lively meal that brings taste adventures right to your table!
Common Questions
- → Can I use tofu instead of meat?
Yes, firm tofu is a great vegetarian protein. Pan-sear or grill for texture, then marinate and cook as directed.
- → What can I substitute for ube?
Roasted sweet potato or purple potato provide similar color and flavor if ube is unavailable.
- → How can I make the dish gluten-free?
Use gluten-free tortillas and tamari instead of soy sauce for a gluten-free option.
- → Is the dish adaptable for vegans?
Absolutely. Substitute coconut yogurt for dairy in the crema, and choose tofu or jackfruit for protein.
- → What drinks pair well with this?
A crisp lager, chilled Riesling, or sparkling water complement the bold and tangy flavors nicely.
- → Can I prepare components ahead?
Yes, you can marinate protein, prepare crema, and chop toppings ahead for quick assembly.