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 made these fusion tacos for a weekend get-together, and guests loved choosing their favorite toppings and building their own bowls. The combination of ube crema and spicy bulgogi made each bite memorable.
Ingredients
- Beef sirloin, chicken thighs, or firm tofu: Thinly sliced & used as the protein base
- Soy sauce: Adds savory umami
- Sesame oil: Brings nutty richness
- Brown sugar: Sweetens marinade
- Garlic: Minced, for deep flavor
- Ginger: Freshly grated
- Gochujang: Spicy Korean chili paste
- Cooked ube or ube halaya: Gives crema its bold color
- Sour cream or Greek yogurt: Creamy base for crema
- Lime juice: Balances the flavors
- Honey or maple syrup: Slight sweetness in crema
- Salt: Enhances everything
- Kimchi: Chopped, for spicy crunch
- Shredded cabbage: Red or green, adds texture
- Cucumber: Thinly sliced, refreshing
- Jalapeño: Thinly sliced, optional heat
- Fresh cilantro: Chopped for brightness
- Toasted sesame seeds: Nutty garnish
- Pickled red onions: Tangy acidity
- Corn or flour tortillas: Soft taco base
- Jasmine or sushi rice: Bowl base
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 cooked 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 My kids especially love assembling their tacos from the colorful toppings, making it a fun dinner everyone gets involved in.
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 condiments). For gluten-free use tamari and gluten-free tortillas. For dairy-free, use coconut yogurt in crema.
Nutritional Information
Each serving has about 470 calories, 15 g total fat, 60 g carbohydrates, and 22 g protein.
Save Enjoy these fusion tacos and bowls for any festive gathering—they're truly a conversation starter!
Recipe FAQ Section
- → Can I make vegan or vegetarian versions?
Yes! Use firm pan-seared tofu or jackfruit in place of meat, and swap sour cream for coconut yogurt in the crema.
- → Is ube essential, or can I substitute?
If ube is unavailable, roasted sweet potato or purple potato adds similar color and sweetness to the crema.
- → How do I adapt for gluten-free diets?
Choose gluten-free tortillas and tamari instead of soy sauce. Always check condiment labels for added gluten.
- → What toppings best complement these flavors?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, pickled onions, and toasted sesame seeds add crunch and tang.
- → Should the protein be cooked before assembling?
Absolutely. Sear marinated protein in a hot skillet until browned and cooked through, then set aside before serving.
- → What drinks pair well with this dish?
A crisp lager or chilled Riesling complement the bold flavors and balance spice and richness.