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 discovered fusion tacos at a bustling street fair in Los Angeles, where each vendor added their own twist to classic favorites. Trying bold combinations like ube crema with bulgogi inspired me to create a version that brings street-food vibrancy to the home kitchen.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced (or use 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)
- Cooked ube or ube halaya: 1/3 cup (can 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
- Cabbage: 1 cup, shredded (red or green)
- Cucumber: 1 small, thinly sliced
- Jalapeño: 1, thinly sliced
- 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.
Save My family loves the lively dinner table energy as everyone builds their own taco or bowl, trading favorite toppings and adding extra sauce. It has quickly become a celebratory meal for weekend gatherings.
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 GF tortillas and tamari. For dairy-free, use coconut yogurt. Always check labels for kimchi, gochujang, and condiments.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save This fusion recipe brings street food excitement right to your kitchen. Serve it with crisp drinks for a truly festive experience!
Recipe FAQs
- → Can I make this vegetarian or vegan?
Absolutely! Substitute poultry or beef with tofu or jackfruit, and opt for coconut yogurt in the crema for a vegan-friendly twist.
- → What's a good substitute for ube?
If ube isn't available, roasted sweet potato or purple potato gives similar color and sweetness for the crema.
- → Do I need special tortillas?
You can use regular or gluten-free corn or flour tortillas; both work well for tacos, depending on dietary needs.
- → How spicy is this dish?
The gochujang and kimchi provide mild heat, but you can adjust spiciness with extra jalapeño or omit for a milder version.
- → Can I prepare components ahead of time?
Yes, marinate and cook the protein and prep the crema and toppings in advance for quick assembly at mealtime.
- → What drink pairs well?
Crisp lagers, chilled Riesling, or sparkling iced tea enhance the bold flavors and add refreshment to the meal.