Global Street-Food Fusion Tacos Bowls (Printable Version)

Experience global flavors in customizable tacos or bowls with vibrant toppings and a colorful, creamy sauce.

# What You'll Need:

→ Proteins

01 - 14 oz beef sirloin or chicken thighs, thinly sliced (firm tofu optional for vegetarian adaptation)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 cloves garlic, minced
06 - 1 teaspoon grated ginger
07 - 1 teaspoon gochujang (Korean chili paste)

→ Ube Crema

08 - 1/3 cup cooked ube or ube halaya (substitute with cooked sweet potato if preferred)
09 - 1/2 cup sour cream or Greek yogurt (coconut yogurt for vegan adaptation)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - pinch salt

→ Toppings

13 - 1 cup chopped kimchi
14 - 1 cup shredded cabbage, red or green
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons toasted sesame seeds
19 - 1/4 cup pickled red onions

→ Base

20 - 8 small corn or flour tortillas, soft taco size
21 - 2 1/2 cups cooked jasmine or sushi rice, for bowls

# Directions:

01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add sliced beef, chicken, or tofu and toss thoroughly to ensure even coating. Marinate for 15 to 20 minutes.
02 - Place cooked ube, sour cream or Greek yogurt, lime juice, honey or maple syrup, and a pinch of salt into a blender or food processor. Blend until smooth and vibrantly colored. Refrigerate until use.
03 - Heat a skillet or grill pan over medium-high setting. Add marinated protein and cook for 4 to 6 minutes, stirring intermittently, until browned and cooked through. Transfer to a plate and keep warm.
04 - Warm tortillas in a dry skillet or microwave until soft and flexible. For bowls, fluff cooked rice and keep warm.
05 - For tacos, spread ube crema on each tortilla, add a serving of cooked protein, and top with kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled red onions. For bowls, layer rice with protein, toppings, and drizzle with ube crema.
06 - Present immediately, allowing diners to customize and build their preferred taco or bowl combinations.

# Expert Suggestions:

01 -
  • Customizable options for proteins and bases to suit most diets
  • Exciting fusion of Korean, Filipino, and Mexican street-food flavors
02 -
  • Recipe contains gluten, dairy, and soy; easily made gluten-free or dairy-free with substitutes
  • Ube may be replaced by purple sweet potato for a similar look and taste
03 -
  • Prepare components ahead of time for easy, quick assembly at meal time
  • Let guests pick and assemble their favorite combinations for interactive dining
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