Pin 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 summer gathering, and people loved building their own bowls and tacos, experimenting with all the toppings and ube crema. The vibrant colors and array of flavors brought everyone together at 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 (purple yam) or ube halaya: 1/3 cup (can substitute with sweet potato for color)
- Sour cream or Greek yogurt (or coconut yogurt for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage (red or green): 1 cup
- 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 (soft taco size): 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/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 My family loves the layered flavors and how every bite is different, with tangy kimchi and creamy ube crema. Making tacos together has become a favorite way for us to explore new international flavors right at home.
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: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g (per serving)
Pin Fusion tacos and bowls are a flavorful way to travel the world from your kitchen. Enjoy the creative mashup for your next dinner gathering!
Recipe FAQ
- → How long should the protein be marinated?
Marinate the protein for 15–20 minutes to develop rich flavor and tenderness.
- → Can I make this dish vegetarian or vegan?
Yes, substitute tofu or jackfruit and use coconut yogurt in the crema for a vegan option.
- → What can I use instead of ube?
Roasted sweet potato or purple potato are great alternatives for color and subtle sweetness.
- → Are there gluten-free options for this meal?
Use gluten-free tortillas and tamari sauce to keep the dish suitable for gluten sensitivities.
- → What type of rice works best for bowls?
Cooked jasmine or sushi rice both provide excellent bases for layered bowls and toppings.
- → How can I enhance the flavor or richness?
Add sliced avocado or a fried egg as an extra topping to boost richness.