Save A vibrant, flavor-packed recipe blending inspirations from street food around the world: Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal!
I first made these fusion tacos for a group of friends who love adventurous eating. Watching everyone build their own tacos and bowls, mixing flavors from Korea, Mexico, and the Philippines, was a highlight of the evening!
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
- Jalapeno: 1, thinly sliced
- Cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8, or
- Cooked jasmine or sushi rice: 2 1/2 cups
Instructions
- Marinate the Protein:
- Mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a bowl. Add sliced beef, chicken, or tofu. Toss well and marinate 15–20 minutes.
- Prepare the Ube Crema:
- Combine ube, sour cream or yogurt, lime juice, honey, and salt in a blender or food processor. Blend until smooth and vibrant. Refrigerate.
- Cook the Protein:
- Heat skillet or grill pan over medium-high. Cook marinated protein 4–6 minutes until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas until soft and pliable. For bowls, fluff the cooked rice.
- Assemble:
- Spread ube crema on tortillas, add protein, top with kimchi, cabbage, cucumber, jalapeno, cilantro, sesame seeds, and pickled onions. For bowls, layer rice, toppings, and crema.
- Serve:
- Serve immediately so everyone can build their own tacos or bowls.
Save My family loves gathering around the table for taco night and this fusion version is now a recurring favorite. Everyone gets to choose their preferred combos, making dinner lively and interactive!
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 gochujang. For gluten-free use tamari and gluten-free tortillas. For dairy-free use coconut yogurt. Always check condiment labels.
Nutritional Information
Per serving: 470 calories, 15 g total fat, 60 g carbohydrates, 22 g protein
Save Enjoy building your own street-food fusion tacos and bowls. Mixing flavors from around the world has never been this delicious or fun!
Kitchen Help
- → Can I use sweet potato instead of ube for the crema?
Absolutely! Roasted sweet potato or purple potato makes a great substitute and lends a similar color and texture.
- → How can I make this vegetarian or vegan?
Swap the meat for pan-seared tofu or jackfruit and use coconut yogurt for the crema. Check kimchi for fish sauce.
- → What proteins work best for fusion tacos and bowls?
Thinly sliced beef sirloin, chicken thighs, or firm tofu absorb the marinade well and cook quickly for an ideal texture.
- → Are there options for gluten-free or dairy-free diners?
Use gluten-free tortillas and tamari instead of soy sauce. For dairy-free, pick coconut yogurt for the ube crema.
- → What toppings add extra crunch and flavor?
Chopped kimchi, fresh cucumber, shredded cabbage, jalapeños, pickled onions, and toasted sesame seeds provide great texture and kick.
- → How should I reheat leftovers?
Rewarm protein and rice or tortillas gently. Assemble fresh with toppings and crema for the best taste and texture.