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 for a backyard dinner with friends who loved bold flavors. Everyone had fun making their own creations, and the purple ube crema became the star!
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced (firm 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)
- Ube (purple yam) or ube halaya: 1/3 cup, cooked (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: 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)
- 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 These tacos are now a family favorite for weekend dinners. My kids love picking their own toppings, and even picky eaters get excited to try the purple crema!
Required Tools
You'll need mixing bowls, a skillet or grill pan, a blender or food processor, a cutting board and knife, and tongs or spatula for prepping and cooking.
Allergen Information
This dish contains gluten, dairy, and soy. Use gluten-free tortillas and tamari, and swap coconut yogurt for dairy if needed. Always check labels for allergens in condiments.
Nutritional Information
Each serving provides about 470 calories, 15 g total fat, 60 g carbohydrates, and 22 g protein.
Save Finish with a fresh squeeze of lime and enjoy a street-food adventure right at home. These bold tacos and bowls deliver flavor, color, and fun every time!
Common Questions
- → Can I make this vegetarian or vegan?
Yes, use tofu or jackfruit for the protein and substitute coconut yogurt in the crema for a plant-based option.
- → What can I use if I can't find ube?
Roasted sweet potato or purple potato work well for both color and mild sweetness in the crema.
- → How spicy is the marinated protein?
The gochujang adds a gentle heat, but you can adjust the chili paste amount to your taste preferences.
- → Are the tacos gluten-free?
Choose gluten-free tortillas and use tamari instead of soy sauce for a gluten-free meal. Check condiment labels.
- → What sides and drinks go well?
Pair with fresh avocado, crispy slaw, and enjoy with a light lager or chilled Riesling to complement the fusion flavors.
- → Is this dish kid-friendly?
Yes! Let kids build their own bowls or tacos, and adjust spice levels to make it milder as needed.