Pin Recipe 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 made these fusion tacos for a casual get-together, and everyone loved mixing and matching toppings. The unexpected ube crema was a hit, and now it's my go-to for street food nights!
Ingredients
- Beef sirloin or chicken thighs, thinly sliced: 400 g (14 oz) (substitute firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic, minced: 2 cloves
- Grated ginger: 1 tsp
- Gochujang (Korean chili paste): 1 tsp
- Cooked ube or ube halaya: 1/3 cup (substitute 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, chopped: 1 cup
- Shredded cabbage: 1 cup (red or green)
- Cucumber, thinly sliced: 1 small
- Jalapeño, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- 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/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 Recipe My kids love customizing their tacos with different toppings, and it's become a family-favorite meal for both weeknights and celebrations.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten (tortillas/soy sauce), dairy (crema), and soy (soy sauce/gochujang). Use gluten-free tortillas and tamari, and coconut yogurt for dairy-free options.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Pin Recipe This dish brings global street food creativity to your kitchen—mix and match toppings for your perfect bowl or taco!
Recipe FAQs
- → Can these tacos be made vegetarian or vegan?
Absolutely! Use pan-seared tofu or jackfruit, and swap in coconut yogurt for the crema to keep them plant-based.
- → What can I use if I can't find ube?
Substitute ube with roasted sweet potato or purple potato to maintain vibrant color and creamy texture.
- → How can I make these gluten-free?
Choose gluten-free tortillas and replace soy sauce with tamari. Double-check condiments like kimchi for hidden gluten.
- → What are some popular toppings to add?
Kimchi, shredded cabbage, cucumber, jalapeño, cilantro, pickled onions, and toasted sesame seeds add crunch and flavor.
- → Can I use chicken or tofu instead of beef?
Yes, thinly sliced chicken thighs or firm tofu work great with the marinade and cook quickly for a tasty protein option.
- → Is the ube crema sweet?
Ube crema is slightly tangy and mildly sweet with lime juice and honey or maple syrup, balancing savory flavors in the dish.