Pin 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 and bowls for a weekend dinner with friends, and everyone loved the mix of textures and the vibrant purple ube crema. It's a great conversation starter and an easy way to enjoy street-food style feasting at home.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): Thinly sliced—400 g (14 oz)
- 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 or ube halaya: 1/3 cup (can substitute with sweet potato for color)
- Sour cream or Greek yogurt (or coconut yogurt): 1/2 cup
- 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 15–20 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 It's always a hit at our family gatherings—everyone tries building their own taco or bowl creation, and the kids love the purple crema!
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board, knife, tongs or spatula
Allergen Information
Contains gluten (tortillas, soy sauce), dairy (crema), and soy (soy sauce, gochujang). Use gluten-free tortillas and tamari for gluten-free; coconut yogurt for dairy-free.
Nutritional Information
Per serving: Calories 470, Total Fat 15 g, Carbohydrates 60 g, Protein 22 g
Pin Enjoy these fusion tacos and bowls fresh and vibrant! Use leftovers for easy lunches the next day.
Recipe Q&A
- → Can I use tofu instead of meat?
Yes, firm tofu can be easily swapped in for beef or chicken and absorbs the marinade flavors beautifully.
- → What can I use if I don't have ube?
Roasted sweet potato or purple potato works well and provides a similar color for the creamy sauce.
- → How do I make the dish gluten-free?
Use gluten-free tortillas and tamari instead of regular soy sauce. Always check labels for other hidden gluten.
- → Is this suitable for vegetarian or vegan diets?
Yes, use tofu or jackfruit for the protein, and coconut yogurt in the crema for a vegan-friendly option.
- → What toppings go best for extra flavor?
Try adding avocado, crispy jalapeño slices, a fried egg, or even extra pickled red onions for more flair.
- → Can I prepare any components ahead of time?
Proteins can be marinated and ube crema mixed up to a day ahead; assemble just before serving for best results.