Save 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 fusion-style tacos for a summer party, and people loved building their own creations loaded with bold flavors and unexpected combos. The creamy ube sauce always surprises guests!
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 (or 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, or
- Jasmine or sushi rice: 2 1/2 cups, cooked (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.
Save Our family now makes these tacos for birthday nights and game days. The kids jump in to layer their bowls, and it's a hit for adults craving something fresh and different.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula.
Allergen Information
Contains gluten (in tortillas, soy sauce), dairy (in crema), and soy (in soy sauce, gochujang). For gluten-free, use gluten-free tortillas and tamari. For dairy-free, substitute coconut yogurt. Always check condiment labels for allergens.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g.
Save Enjoy mixing and matching your favorite toppings. These tacos and bowls are a perfect way to bring street-food flair to any night!
Recipe Guide
- → How can I make this vegetarian?
Swap beef or chicken for firm tofu or jackfruit. Pan-sear until golden and follow marination steps for maximum flavor.
- → What can I use if I can't find ube?
Roasted sweet potato or purple potato makes a great substitute, adding color and subtle earthy sweetness.
- → Can I prepare toppings in advance?
Yes, chop vegetables and prepare kimchi and pickled onions ahead. Store in separate containers until ready to assemble.
- → Is this gluten and dairy free?
Use gluten-free tortillas and tamari for gluten-free. Swap regular crema with coconut yogurt for a dairy-free option.
- → What drinks pair well with these flavors?
Try a crisp lager or chilled Riesling to complement the spicy, tangy, and creamy notes of this street-food fusion.
- → Can I use rice instead of tortillas?
Absolutely! Serve all ingredients over jasmine or sushi rice for a satisfying bowl alternative to classic tacos.