Save to Pinterest 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 blending Korean, Filipino, and Mexican flavors for a casual weeknight dinner. The result felt like a street-food party on my plate, and it quickly became a favorite for friends and family gatherings.
Ingredients
- Beef sirloin or chicken thighs, thinly sliced (or firm tofu for vegetarian): 400 g (14 oz)
- 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 (or coconut yogurt): 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 small
- Jasmine or sushi rice: 2 1/2 cups cooked
Instructions
- Marinate the Protein:
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced beef, chicken, or tofu and toss well to coat. Marinate for 15–20 minutes.
- Prepare the Ube Crema:
- Combine ube, sour cream or yogurt, lime juice, honey, and salt in a blender. Blend until smooth and vibrant purple. Refrigerate until ready to use.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high. 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. If using rice, fluff with a fork.
- Assemble:
- For 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, toppings, and drizzle with ube crema.
- Serve:
- Enjoy immediately, letting everyone build their own tacos or bowls.
Save to Pinterest Sharing these fusion tacos is a highlight at our family reunions. Everyone loves building their own plate and trying new combinations. It brings the spirit of street food right to our dining table!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, and tongs or spatula are all you need for this recipe.
Allergen Information
This recipe contains gluten, dairy, and soy. To adapt, use gluten-free tortillas and tamari for gluten-free, and coconut yogurt for dairy-free. Always check the ingredients in condiments and toppings.
Nutritional Information (per serving)
Each serving: Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g.
Save to Pinterest These fusion tacos and bowls are a guaranteed crowd-pleaser, bursting with layers of color and flavor. Customize, share, and celebrate every bite!
Ask About This Recipe
- → What proteins work best for fusion tacos and bowls?
Thinly sliced beef sirloin, chicken thighs, or firm tofu are ideal. Tofu and jackfruit are tasty vegetarian alternatives.
- → How is ube crema made and what can be substituted?
Blend cooked ube or sweet potato with cream or yogurt, lime juice, and honey. Sweet potato or purple yam work well if ube is unavailable.
- → Which toppings add the most flavor and texture?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions bring crunch and zest.
- → Can these bowls or tacos be made vegan or gluten-free?
Absolutely! Use tofu or jackfruit for protein, coconut yogurt in crema, and gluten-free tortillas or tamari soy sauce.
- → Any serving or pairing suggestions?
Offer ingredients family-style for custom creations. Enjoy with a crisp lager or chilled Riesling for balance and refreshment.
- → How can I adjust spice levels?
Control heat by balancing gochujang and jalapeño. Mild kimchi and omitting peppers make it less spicy.