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 tried blending classic taco night with Korean and Filipino favorites when some friends wanted a bold, colorful meal. Everyone loved building their own tacos and bowls, and the ube crema was a showstopper that had people coming back for seconds!
Ingredients
- Beef sirloin or chicken thighs (or firm tofu for vegetarian): 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 for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi, chopped: 1 cup
- Shredded cabbage (red or green): 1 cup
- Cucumber, thinly sliced: 1 small
- Jalapeño, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8 small
- Jasmine or sushi rice (for bowls): 2 1/2 cups, cooked
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 and toss well. 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 The first time my family tried these fusion tacos and bowls, we set out all the toppings and just let everyone build their own. It turned dinner into a fun, lively event full of laughter and creative combinations!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
This recipe includes gluten (tortillas/soy sauce), dairy (crema), and soy (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 any condiments.
Nutritional Information
Per serving: Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save Enjoy building your own fusion taco or bowl and let the bold colors and flavors spark dinner conversation. This meal makes every gathering a celebration!
Recipe FAQ
- → Can I use tofu instead of meat?
Absolutely! Firm tofu works well when marinated and seared. For more texture, consider using jackfruit as a plant-based option.
- → What can replace ube if unavailable?
Roasted sweet potato or purple potato can mimic the creamy texture and vibrant color of ube crema in this fusion dish.
- → Are gluten-free options possible for the base?
Choose gluten-free tortillas and tamari instead of soy sauce to make the dish friendly for gluten sensitivities.
- → Which toppings enhance the flavor?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions add freshness and crunch. Avocado or a fried egg offers extra richness.
- → How do I serve tacos and bowls for a group?
Arrange all toppings, bases, and proteins separately so guests can assemble their own tacos or rice bowls for a customized meal.
- → What beverages pair well?
A chilled Riesling or crisp lager complements the fusion flavors, balancing spice and acidity.