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 fusion tacos at a bustling summer food festival. The medley of savory bulgogi, cool ube crema, and crunchy kimchi blew me away—my home version lets everyone assemble their ideal taco or bowl at the table, sparking friendly debate over the best combos!
Ingredients
- Beef sirloin, chicken thighs, or 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 (can substitute with sweet potato for color)
- Sour cream or Greek yogurt: 1/2 cup (or 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
- Jasmine or sushi rice: 2 1/2 cups, cooked (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/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 This taco and bowl spread has become a Friday tradition with my family. Everyone pitches in selecting veggies and proteins, and the kids love swirling ube crema into their bowls!
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); swap tortillas and soy sauce for gluten-free options, coconut yogurt for dairy-free.
Nutritional Information
Per serving: 470 calories, 15 g fat, 60 g carbohydrates, 22 g protein
Save Share these fusion tacos and bowls at your next gathering—color, crunch, and spice in every bite await!
Recipe FAQ
- → How can I make this vegetarian or vegan?
Simply use firm tofu for the protein and replace sour cream with coconut yogurt in the ube crema. All toppings are plant-based or easily adapted.
- → What if I can't find ube?
Roasted sweet potato or purple potato make excellent substitutes, still giving vibrant color and earthy sweetness to the crema.
- → Can I use a different protein?
Absolutely. Chicken, beef, tofu, or even jackfruit work well. Select thinly sliced cuts or small pieces for quick marinating and cooking.
- → Is this suitable for gluten-free diets?
Yes—choose gluten-free tortillas and tamari instead of soy sauce. Always check ingredient labels, especially for kimchi and gochujang.
- → What drinks pair well with these tacos and bowls?
A crisp lager, light beer, or chilled Riesling make refreshing matches for the bold, spicy, and tangy flavors in each serving.
- → Can I prepare components ahead of time?
Yes, marinate and cook protein, blend crema, and prep toppings in advance. Assemble tacos or bowls just before serving for best texture.