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 discovered fusing Korean, Filipino, and Mexican street-food elements when experimenting for a party menu: it was a huge hit! Each friend built their own bowl or taco—everyone asked for the recipe and leftovers disappeared fast.
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 (Korean chili paste): 1 tsp
- Cooked ube (purple yam) or ube halaya: 1/3 cup, can substitute with sweet potato
- Sour cream or Greek yogurt: 1/2 cup, use 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 15–20 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.
Save Sharing these fusion tacos has become a Saturday tradition: everyone builds creative combos, and laughter at the table is guaranteed!
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, swap in coconut yogurt. Always check labels for hidden allergens in condiments.
Nutritional Information
Per serving: Calories 470, Total Fat 15 g, Carbohydrates 60 g, Protein 22 g.
Save Serve these fusion tacos at any gathering for a burst of color and global flavor. Let guests build their own for maximum enjoyment!
Recipe Guide
- → How can I make this dish vegetarian or vegan?
Substitute the protein with firm tofu or jackfruit, and use coconut yogurt in the ube crema for a plant-based version.
- → What if I can't find ube for the crema?
Roasted sweet potato or purple potato can replace ube, providing similar color and a mild sweetness.
- → Which tortillas work best for tacos?
Soft corn or flour tortillas are ideal. Opt for gluten-free varieties if needed for dietary preferences.
- → How spicy is this dish?
The gochujang and jalapeño add moderate heat, but you can adjust the amount to your spice preference.
- → Can extra toppings be added?
Absolutely! Avocado, fried egg, or extra cilantro are excellent options for customizing flavor and texture.
- → What drinks pair well?
A crisp lager or chilled Riesling complements the fusion flavors and cools the palate.