Save A vibrant, flavor-packed recipe blending inspirations from street food around the world: Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal with bold fusion flavors.
I first experimented with fusion tacos at a family gathering, and everyone loved blending Korean, Filipino, and Mexican elements right at the table. Watching guests pick their own toppings and sauces made it a much more interactive and memorable meal.
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: 1 tsp (Korean chili paste)
- Cooked ube or ube halaya: 1/3 cup (or 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
- Shredded cabbage: 1 cup
- 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 (soft taco size): 8 small
- Cooked jasmine or sushi rice (for bowls): 2 1/2 cups
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 and let everyone build their own tacos or bowls as desired.
Save This recipe quickly became a weeknight favorite. The kids enjoy assembling their meals and adding creative combinations of toppings, and it's a great way to introduce global flavors to family dinners.
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. For gluten-free, use gluten-free tortillas and tamari; for dairy-free, coconut yogurt. Always check condiment labels.
Nutritional Information
Per serving: Calories 470, Total Fat 15 g, Carbohydrates 60 g, Protein 22 g
Save Bring street-food vibes home—customize, mix, and enjoy big flavors with every bite!
Kitchen Guide
- → What proteins can be used for this fusion dish?
Thinly sliced beef sirloin, chicken thighs, or firm tofu are excellent choices. Marinate the protein in soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang for a flavor-packed result.
- → Is there a vegetarian or vegan version?
Yes! Substitute tofu or jackfruit for the meat. Use coconut yogurt in the ube crema for dairy-free and vegan adaptations.
- → How is ube crema made?
Blend cooked ube (or sweet potato), sour cream or Greek yogurt, lime juice, honey, and salt until smooth. Coconut yogurt is an alternative for a vegan option.
- → How do I serve these tacos and bowls?
Serve protein and ube crema on warmed tortillas or cooked rice. Add toppings like kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions.
- → What are common allergens present?
Gluten (in tortillas and soy sauce), dairy (crema), and soy (soy sauce/gochujang). Swap ingredients for allergen-friendly alternatives.