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 served these fusion tacos and bowls at a weekend get-together, and they were such a hit that guests kept asking for seconds and the recipe. It's a blast letting everyone build their own perfect meal!
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced; 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)
- Cooked ube or ube halaya: 1/3 cup; substitute with sweet potato for color
- Sour cream or Greek yogurt: 1/2 cup; 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
- Jalapeno: 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, 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, 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.
Save Making these with my family always sparks lively conversation about foods we love from different cultures, and everyone enjoys choosing their favorite combination of toppings together.
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/gochujang. For gluten-free: use gluten-free tortillas and tamari. For dairy-free: use coconut yogurt in crema. Always check condiment labels.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save Feel free to let everyone build their own taco or bowl for a playful meal that celebrates global flavors. Enjoy every vibrant bite!
Recipe Guide
- → Can I substitute ube in the crema?
Yes, you can use sweet potato or purple potato to mimic ube's color and texture if ube is unavailable.
- → Is this suitable for vegetarians or vegans?
Absolutely! Use firm tofu or jackfruit and opt for coconut yogurt instead of dairy in the crema.
- → What bases work for the tacos or bowls?
You may use soft corn or flour tortillas for tacos, or serve everything over jasmine or sushi rice for a bowl variation.
- → Which condiments pair well with these flavors?
Kimchi, pickled red onions, and ube crema add tang and vibrancy. Try avocado or a fried egg for extra richness.
- → How can I make this gluten-free?
Choose gluten-free tortillas and tamari instead of soy sauce. Always check condiment labels for allergens.