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 that brings global fusion right to your table.
I first tried combining Korean style bulgogi beef with Filipino ube crema for a taco night and everyone loved how the flavors played together. Ever since then this fusion recipe has become our go-to for parties and casual dinners.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz) thinly sliced or use firm tofu for vegetarian
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves minced
- Ginger: 1 tsp grated
- Gochujang: 1 tsp (Korean chili paste)
- Ube: 1/3 cup cooked purple yam or ube halaya can use sweet potato for color
- 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
- Fresh cilantro: 2 tbsp chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small soft taco size or
- 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 to 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 to 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 These tacos always bring our family together for fun DIY dinners where everyone piles their favorite toppings and makes their own unique combination. The colorful spread gets everyone excited and conversation flowing.
Required Tools
Mixing bowls skillet or grill pan blender or food processor cutting board and knife tongs or spatula
Allergen Information
Contains gluten dairy and soy. Use substitutions for gluten-free and dairy-free versions. Double-check all sauces and condiments for hidden allergens.
Nutritional Information
Per serving: 470 Calories 15 g Total Fat 60 g Carbohydrates 22 g Protein.
Save Enjoy these fusion tacos and bowls fresh for a true street-food experience. They are perfect for sharing and always make dinner an adventure.
Recipe Questions & Answers
- → Can the protein be made vegetarian or vegan?
Yes. Substitute beef or chicken with pan-seared tofu or jackfruit, and choose coconut yogurt for the crema.
- → What is ube crema and can I swap ingredients?
Ube crema blends purple yam with yogurt. Sweet potato or purple potato may be used for a similar look and taste.
- → How do I assemble tacos or bowls?
Spread crema on tortillas, add protein, layer vegetables and toppings. For bowls, start with rice and pile on your favorites.
- → Are there gluten-free or dairy-free options?
Use gluten-free tortillas and tamari for gluten-free, and coconut yogurt in the crema for dairy-free adaptations.
- → What toppings work best with this fusion meal?
Kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions add flavor, crunch, and zest.
- → Can I prepare components ahead for easy serving?
Marinate and cook protein in advance. Crema and toppings may be prepped earlier and chilled until assembly time.