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 tried this fusion recipe at a street market in California and was amazed by how seamlessly flavors from different cultures blended together in one bite. Now it's a regular at our family gatherings where everyone builds their tacos or bowls just the way they like them.
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: 2 cloves minced
- Ginger: 1 tsp grated
- Gochujang: 1 tsp (Korean chili paste)
- Cooked ube or ube halaya: 1/3 cup (can substitute sweet potato)
- 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
- Fresh cilantro: 2 tbsp chopped
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas: 8 small (soft taco size) or
- Cooked jasmine or sushi rice: 2 1/2 cups (for bowls)
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 toss well and marinate for 15–20 minutes.
- Prepare the Ube Crema:
- In a blender or food processor combine 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.
Pin One of my favorite family moments is when everyone gathers around the kitchen counter filling their taco shells and bowls with their favorite combination of toppings and sauces. The laughter and colors at the table always make it unforgettable.
Recipe Variations & Pairings
Add avocado or a fried egg for creamy richness. Pair with a crisp lager chilled Riesling or sparkling water with lime.
Allergen & Dietary Info
This fusion recipe contains gluten dairy and soy but can easily be adapted for gluten-free and vegan diets by choosing the right tortillas and crema base. Always check product labels for hidden allergens in store-bought condiments.
Nutrition Facts
Per serving: 470 calories 15 g fat 60 g carbohydrates 22 g protein. Nutrients will vary based on protein and base choices.
Pin Serve fusion tacos and bowls straight away for the freshest combination of flavors and textures. Let everyone customize their meal for maximum fun!