Pin 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 gathering, and everyone loved building their own unique combinations. The ube crema is always a conversation starter and adds a vibrant pop to every bite.
Ingredients
- Beef sirloin, chicken thighs, or firm 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)
- Ube (purple yam) or ube halaya: 1/3 cup, cooked (sub 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
- Cilantro: 2 tbsp, chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small, or
- Cooked jasmine or sushi rice: 2 1/2 cups (for bowls)
Instructions
- Marinate the Protein:
- Mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a bowl. Add protein, toss well, and marinate for 15–20 minutes.
- Prepare the Ube Crema:
- Blend ube, sour cream or yogurt, lime juice, honey, and salt until smooth and vibrant purple. Refrigerate until serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high heat. Cook 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:
- For tacos: Spread ube crema on each tortilla, add protein, 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.
Pin 
Our family loves to gather around the table, filling tortillas with their favorite toppings and making each taco or bowl truly their own. It always sparks laughter and creative flavor combinations!
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. Use coconut yogurt for dairy-free. Always check condiment labels.
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g per serving
Pin Experiment with different bases and toppings to make these tacos and bowls your own. Enjoy the burst of bold flavors in every bite!
Recipe Questions & Answers
- → What proteins work best for these tacos and bowls?
Thinly sliced beef sirloin, chicken thighs, or firm tofu all work well. Marinate to enhance flavor and texture before cooking.
- → Can I make a vegetarian or vegan version?
Absolutely! Use pan-seared tofu or jackfruit for the base, and select coconut yogurt for the ube crema to keep it vegan.
- → Is it possible to substitute ube in the crema?
Yes, roasted sweet potato or purple potato can replace ube and still provide a vibrant color and creamy texture.
- → How can I adjust for dietary allergies?
Use gluten-free tortillas, tamari instead of soy sauce, and coconut yogurt for dairy-free options. Always check labels on condiments.
- → What toppings pair well with these fusion tacos?
Kimchi, shredded cabbage, cucumber, pickled onions, cilantro, toasted sesame seeds, and jalapeño deliver crunch and freshness.
- → Which beverages pair nicely with this meal?
Crisp lagers and chilled Riesling harmonize beautifully with the bold flavors and vibrant toppings in this dish.