Global Street-Food Fusion Tacos (Printable)
Funky fusion tacos and bowls with ube crema, marinated protein, and colorful toppings. Enjoy worldwide street-food flair.
# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (firm tofu may be substituted for vegetarian preference)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon grated fresh ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (sweet potato is an acceptable substitute)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt recommended for vegan option)
10 - 1 tablespoon fresh lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, roughly chopped
14 - 1 cup shredded cabbage, red or green
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 soft corn or flour tortillas, taco size
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowl presentation)
# Method:
01 - Combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang in a mixing bowl. Toss sliced beef, chicken, or tofu thoroughly in marinade, ensuring even coating. Rest for 15 to 20 minutes to infuse flavors.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and salt into a blender or food processor. Purée until the mixture is silky smooth and vibrant in color. Transfer to a bowl, cover, and refrigerate until needed.
03 - Preheat a skillet or grill pan over medium-high heat. Add marinated protein and sauté for 4 to 6 minutes, stirring regularly, until browned and fully cooked. Remove from heat and keep warm.
04 - Heat tortillas in a dry skillet or microwave until soft and pliable. If preparing bowls, fluff the cooked rice so it is light and ready for serving.
05 - For tacos: Spread a layer of ube crema on each tortilla, top with cooked protein, then garnish with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled red onions. For bowls: Arrange rice as the foundation, then layer protein and toppings, finishing with a generous drizzle of ube crema.
06 - Present each component at the table for self-assembly. Encourage diners to customize tacos or bowls as they prefer. Dish should be enjoyed immediately for best texture and vibrancy.
# Expert Advice:
01 -
- Customizable to taste with toppings and bases
- Brings fusion flavors in every bite
02 -
- Recipe contains gluten, dairy, and soy; can be adapted for most diets
- Always check labels on kimchi and condiments for hidden allergens
03 -
- Marinate the protein ahead for deeper flavor
- Make extra ube crema and use it as a salad dip or sandwich spread the next day