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 served these fusion tacos at a weekend gathering with friends—everyone loved making their own combos, and we got to taste a little bit of everywhere in one meal.
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
- Ube (purple yam) or ube halaya: 1/3 cup cooked (can 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)
- Jasmine or sushi rice: 2 1/2 cups cooked (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.
Save This recipe always brings out laughter as everyone piles their tacos high—kids love the purple ube crema and adults enjoy the global mashup!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten, dairy, and soy. Use gluten-free tortillas and tamari for gluten-free; coconut yogurt for dairy-free.
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g per serving
Save Finish with a sprinkle of fresh cilantro and toasted sesame seeds for extra color and crunch. Enjoy your fusion feast with good company!
Recipe FAQ
- → Can I use tofu instead of meat?
Yes, firm tofu or jackfruit works well. Sear until browned and follow the same marinade process for great results.
- → Is there a substitute for ube?
Roasted sweet potato or purple potato can be used instead of ube and still provide color and creamy texture.
- → How can I make it gluten-free?
Choose gluten-free tortillas and swap soy sauce for tamari. Always check condiments for hidden gluten ingredients.
- → What toppings are recommended?
Use kimchi, cabbage, cucumber, jalapeño, cilantro, pickled onions, and toasted sesame seeds. Avocado or fried egg adds richness.
- → Can this dish be prepared in advance?
Yes, the marinated protein and ube crema can be prepped ahead. Assemble tacos or bowls just before serving for best texture.
- → What drinks pair well?
Crisp lagers and chilled Riesling complement the bold, tangy flavors and spice, balancing the meal nicely.