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!
This recipe was inspired by my travels and love for fusion cooking. I first made them for a weekend family dinner and was amazed by how quickly everyone picked their favorites from the taco bar.
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 or ube halaya: 1/3 cup (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)
- 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 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 When we made these for a Friday night get-together, everybody had fun assembling their own, and the kids loved the vivid purple crema!
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 (crema), and soy (soy sauce, gochujang). For gluten-free, use certified gluten-free alternatives. For dairy-free, use coconut yogurt. Always check labels for condiments.
Nutritional Information
Calories per serving: 470. Total fat: 15 g. Carbohydrates: 60 g. Protein: 22 g.
Save This global fusion meal is perfect for sharing and will bring vibrant color and bold flavor to your table. Enjoy customizing every bite!
Kitchen Questions
- → What protein options work well?
Beef sirloin, chicken thighs, or firm tofu all absorb the marinade beautifully. Jackfruit also suits vegetarian versions.
- → Can I replace ube crema ingredients?
Absolutely! Roasted purple potato or sweet potato adds color and flavor if ube is unavailable. Try coconut yogurt for dairy-free.
- → How do I make this gluten-free?
Use gluten-free tortillas and tamari instead of soy sauce. Check kimchi and gochujang labels for possible gluten sources.
- → Any tips for assembling tacos or bowls?
Spread the ube crema first, layer with protein, then pile on colorful fresh toppings for maximum flavor and crunch.
- → Can I prepare components ahead?
Yes! Proteins can marinate and ube crema chills ahead of time. Assemble fresh just before serving for optimal texture.
- → What drinks pair nicely?
Crisp lagers or chilled Riesling accentuate the fusion flavors. Sparkling water with lime is also refreshing.