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 created these fusion tacos and bowls for a weekend gathering with friends who each had a favorite in global street foods. The excitement in their faces when tasting the unique blend of flavors still makes this recipe a staple for group dinners.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): 400 g thinly sliced (14 oz), or tofu for vegetarian
- 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, substitute with 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, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced beef, chicken, or tofu, toss well, and marinate for 15&ndash20 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&ndash6 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 The first time my family tried this recipe, the kids were fascinated by the purple sauce and piled on crunchy toppings. It quickly turned into a hands-on dinner that everyone enjoyed assembling and personalizing.
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. Check condiment labels for hidden allergens.
Nutritional Information
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g per serving
Save Enjoy these street-food fusion tacos and bowls as an interactive meal. Everyone will love trying new combinations with brilliant colors and flavors.