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 experimented with this fusion taco bowl at a weekend gathering, and the variety of textures and bold flavors wowed friends and family. Each serving lets guests build their own taco or bowl, creating a unique experience every time.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): 400 g (14 oz), thinly sliced
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic, minced: 2 cloves
- Ginger, grated: 1 tsp
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya (or sweet potato): 1/3 cup
- Sour cream or Greek yogurt (coconut yogurt for vegan): 1/2 cup
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi, chopped: 1 cup
- Shredded cabbage (red or green): 1 cup
- Cucumber, thinly sliced: 1 small
- Jalapeño, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size): 8, 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 sliced beef, chicken, or tofu. Toss well and marinate for 15–20 minutes.
- Prepare the Ube Crema:
- Combine ube, sour cream or yogurt, lime juice, honey, and salt in a blender or food processor. 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:
- 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:
- Let everyone build their own tacos or bowls as desired. Serve immediately.
Pin Sharing these fusion tacos always brings fun and laughter to our table. Everyone loves customizing their plates—little ones pile on sweet cabbage while adults go all in with spicy toppings!
Required Tools
Mixing bowls, skillet or grill pan, blender, cutting board, knife, tongs or spatula
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g (per serving)
Dietary Swaps
Swap to gluten-free tortillas and tamari for gluten-free diets. Substitute coconut yogurt for dairy-free. Tofu or jackfruit makes it vegetarian/vegan.
Pin Let your guests mix tastes from around the globe in every bite. Enjoy the festive table and have fun experimenting with new topping combos!
Recipe Questions
- → How can I make it vegetarian or vegan?
Substitute beef or chicken with pan-seared tofu or jackfruit. Use coconut yogurt in the ube crema and choose vegan tortillas if needed.
- → What if ube is unavailable?
Roasted sweet potato or purple potato can replace ube for similar color and flavor in the crema.
- → Can I prepare the components ahead?
Yes, marinate and cook the protein, blend the ube crema, and chop toppings in advance. Assemble just before serving for freshness.
- → Is it gluten- and dairy-free friendly?
Use gluten-free tortillas and tamari, plus coconut yogurt in the crema for dairy-free options. Check all condiment labels to avoid allergens.
- → What drink pairs well with this meal?
A crisp lager or chilled Riesling complements the vibrant flavors and spice of these fusion tacos and bowls.
- → How spicy is the dish?
Gochujang and kimchi add mild heat. Reduce chili paste or omit jalapeños for a milder version.