Save to Pinterest 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 made these fusion tacos for a weekend get-together with friends everyone loved experimenting with their own combos—even the pickiest eaters found something to savor!
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: 1 tsp (Korean chili paste)
- Cooked ube (purple yam) or ube halaya: 1/3 cup (can substitute 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 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 to Pinterest This recipe is now a staple for our family movie nights—everyone loves creating their own taco or bowl and the kitchen is happily chaotic!
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 soy sauce) dairy (in crema) and soy (in soy sauce gochujang). Use gluten-free tortillas and tamari for gluten-free. Swap crema for coconut yogurt if dairy-free. Check labels especially in kimchi gochujang and other condiments.
Nutritional Information
Per serving: 470 calories 15 g total fat 60 g carbohydrates 22 g protein
Save to Pinterest Let everyone customize their own bowl or taco for a meal that's both interactive and delicious. Don't forget extra lime wedges for serving!
Recipe Questions & Answers
- → Which proteins work best for this dish?
Thinly sliced beef, chicken thighs, or firm tofu all deliver great results. Marinate for extra flavor before cooking.
- → Can I substitute ube in the crema?
Roasted sweet potato or purple potato makes an excellent substitute, preserving color and a hint of sweetness.
- → How do I make this gluten-free?
Use gluten-free tortillas and tamari instead of soy sauce. Always confirm allergens in condiments, such as kimchi.
- → What toppings add freshness and crunch?
Try shredded cabbage, pickled red onions, cucumber slices, jalapeño, cilantro, and toasted sesame seeds for texture.
- → Can I prepare bowls instead of tacos?
Absolutely! Serve over sushi or jasmine rice and layer with protein, crema, and colorful toppings as desired.
- → How can I make this dairy-free?
Substitute coconut yogurt in the ube crema for a completely dairy-free version. Adjust toppings as needed.