Pin it A vibrant, flavor-packed recipe blending inspirations from street food around the world, bringing together Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings for a fun and customizable meal experience.
The first time I made these fusion tacos and bowls for friends, everyone raved about the combination of vibrant colors and flavors. It quickly became a requested party dish, with guests loving the build-your-own format.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced (substitute with firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube (purple yam) or ube halaya: 1/3 cup (may use 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
- 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, combine soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add sliced beef, chicken, or tofu and toss well. Let marinate for 15 to 20 minutes.
- Prepare the Ube Crema:
- Blend ube, sour cream or yogurt, lime juice, honey, and salt until smooth and vibrant. Chill until ready.
- Cook the Protein:
- Heat skillet or grill pan over medium-high. Cook marinated protein for 4 to 6 minutes, stirring, until browned and cooked through. Set aside.
- Warm the Base:
- Heat tortillas in dry skillet or microwave until soft, or fluff rice for bowl version.
- Assemble:
- Spread ube crema onto tortillas, add protein, top with kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice and toppings, drizzle with crema.
- Serve:
- Allow everyone to build their own tacos or bowls and enjoy immediately.
Pin it This meal always draws family to the table with its exciting mix of textures and garnishes. Even picky eaters find a combination they love in these street-food-inspired tacos and bowls.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten, dairy, and soy. For gluten-free: use gluten-free tortillas and tamari. For dairy-free: use coconut yogurt in crema. Always check labels for allergens in condiments like kimchi and gochujang.
Nutritional Information (per serving)
Calories: 470. Total Fat: 15 g. Carbohydrates: 60 g. Protein: 22 g.
Pin it Try serving fusion tacos and bowls with a tangy beverage for a complete street-food feast. This recipe invites creativity every time.
Recipe Questions & Answers
- → Can I make this dairy-free?
Yes, substitute coconut yogurt for sour cream in the ube sauce and check toppings for dairy content.
- → What proteins work best for this dish?
Thinly sliced beef, chicken thighs, tofu, or jackfruit are all excellent; marinate for richer flavor.
- → What can I use if ube isn't available?
Roasted sweet potato or purple potato are great alternatives for a similar color and mild sweetness.
- → How do I adapt for gluten-free diets?
Use gluten-free tortillas or tamari instead of soy sauce, and verify condiments for gluten presence.
- → Can I make this vegan?
Choose tofu or jackfruit for the protein and use coconut yogurt in the sauce plus plant-based tortillas.
- → Is the dish spicy?
Gochujang adds mild heat; adjust jalapeño and kimchi amounts to control spiciness.
- → What pairs well with this meal?
Crisp lager or chilled Riesling complement the bold, vibrant flavors beautifully.