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!
My first encounter with these fusion tacos was at a bustling night market, where bold flavors and ingredient mashups stole the show. Recreating this experience at home brought the same sense of excitement and made it a favorite for dinner parties.
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: 1/3 cup (substitute with sweet potato for color)
- 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
- Cabbage: 1 cup, shredded (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 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 When family visits, these tacos always get everyone gathered in the kitchen, laughing and building personalized plates. It's now our go-to for casual celebrations and movie nights!
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 option, coconut yogurt for dairy-free, and always check ingredients for hidden allergens.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save Share these tacos with friends for a flavorful global feast, then let everyone mix and match their favorite toppings. Enjoy the colors and bold flavor in every bite!
Recipe FAQ
- → What type of protein works best?
Thinly sliced beef sirloin, chicken thighs, or tofu are perfect for absorbing marinades and quick cooking.
- → How do I make the ube crema?
Blend cooked ube with sour cream or yogurt, lime juice, honey, and salt until smooth and vibrant.
- → Can I substitute ingredients for dietary needs?
Use gluten-free tortillas or tamari for gluten-free, coconut yogurt for dairy-free, and tofu or jackfruit for vegetarian.
- → What base options can I choose?
Serve with warmed corn or flour tortillas for tacos, or use cooked jasmine or sushi rice for bowls.
- → What toppings add crunch and flavor?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions offer diverse textures.
- → Are there serving tips?
Allow each person to build their own taco or bowl and pair with a crisp lager or chilled Riesling.