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 something similar on a food truck tour in Los Angeles and instantly fell in love with the blend of tangy kimchi sweet ube crema and bold Korean barbecue flavors. Since then I've made these fusion tacos for friends and family at backyard parties and everyone enjoys building their own unique tacos or rice bowls.
Ingredients
- Beef sirloin 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: 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 (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)
- 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 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:
- For 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 it When my family gathers for taco night everyone gets excited to pick their own toppings and build flavorful combinations. It’s always messy fun with lots of laughter around the table!
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. Can be made gluten-free and dairy-free by substituting the appropriate ingredients and checking condiments for allergens.
Nutritional Information
Calories: 470 per serving Total Fat: 15 g Carbohydrates: 60 g Protein: 22 g
Pin it Enjoy making these versatile fusion tacos and bowls with friends or family for your next dinner party. Let everyone join in and customize their own!
Frequently Asked Questions
- → Can I substitute the protein for vegetarian options?
Absolutely. Use pan-seared tofu or jackfruit for a vegetarian-friendly version with plenty of flavor.
- → What can I use if ube is unavailable?
Swap ube for roasted sweet potato or purple potato to maintain the vibrant color and creamy texture.
- → How do I make this gluten-free?
Choose gluten-free tortillas and tamari in place of soy sauce. Always check condiments for hidden gluten.
- → What toppings work best for extra richness?
Add avocado slices or a fried egg for creamy texture and extra indulgence in your tacos or bowls.
- → Can I prepare components ahead of time?
Yes, marinate protein and make ube crema in advance. Assemble just before serving for best freshness and flavor.
- → What beverages pair well with this dish?
A crisp lager or chilled Riesling complements the fusion of spicy, tangy, and savory flavors wonderfully.