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 combining Korean marinated meats and ube crema after a trip to Los Angeles, where fusion tacos rule the streets. Blending Filipino and Mexican influences brought so much buzz at the dinner table that it’s become a family favorite on taco night.
Ingredients
- Protein: 400 g (14 oz) beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian), 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp brown sugar, 2 cloves garlic (minced), 1 tsp grated ginger, 1 tsp gochujang (Korean chili paste)
- Ube Crema: 1/3 cup cooked ube (purple yam) or ube halaya (can substitute with sweet potato for color), 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan), 1 tbsp lime juice, 1 tsp honey or maple syrup, Pinch of salt
- Toppings: 1 cup kimchi (chopped), 1 cup shredded cabbage (red or green), 1 small cucumber (thinly sliced), 1 jalapeño (thinly sliced), 2 tbsp fresh cilantro (chopped), 2 tbsp toasted sesame seeds, 1/4 cup pickled red onions
- Base: 8 small corn or flour tortillas (soft taco size) or 2 1/2 cups cooked jasmine or sushi rice (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, 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 Everyone loves choosing their own ingredients, and on weekends we set up a build-your-own taco bar with these bowls and tortillas. It’s the lively centerpiece for casual gatherings.
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 or soy sauce), dairy (in crema), and soy (in soy sauce or gochujang). Use substitutions like gluten-free tortillas, tamari, or coconut yogurt as needed.
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g (per serving)
Save Serve these fusion tacos and bowls with a crisp lager or chilled Riesling for a vibrant, memorable meal. Let everyone create their own plate for the most fun!
Recipe FAQs
- → Can I make these with vegetarian proteins?
Yes, pan-seared tofu or jackfruit works well instead of meat for a plant-based option.
- → What can I substitute for ube in the crema?
Roasted sweet potato or purple potato provides a similar color and mild sweetness.
- → How do I make the dish gluten-free?
Use gluten-free tortillas and substitute tamari for soy sauce to avoid gluten.
- → What toppings can I add for extra flavor?
Add avocado slices, a fried egg, or extra fresh herbs for more richness and freshness.
- → Is this suitable for dairy-free diets?
Yes, use coconut yogurt in the ube crema to keep it dairy-free and check condiment labels.
- → Can these bowls be prepped ahead?
Most components can be prepared in advance; assemble just before serving for best texture.