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 tried fusion tacos on a trip to California. The creative mix of Asian and Latin ingredients made each bite unforgettable, and this recipe became a family favorite for Saturday dinners.
Ingredients
- Beef, chicken, or tofu: 400 g (14 oz), thinly sliced
- 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 (purple yam, 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, 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:
- For 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 Sharing these tacos has become a family ritual. Kids love building their own bowls, sparking laughter and creativity at dinnertime.
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 and soy sauce), dairy (in crema), and soy (in soy sauce and gochujang). Use gluten-free tortillas and tamari for gluten-free; coconut yogurt for dairy-free; check condiment labels for traces.
Nutritional Information
Each serving: 470 calories, 15 g total fat, 60 g carbohydrates, 22 g protein.
Save Enjoy these fusion tacos and bowls for a creative weeknight dinner or a crowd-pleasing party spread. Let everyone mix and match their favorite toppings!
Recipe FAQ
- → What proteins work best in fusion tacos and bowls?
Sliced beef sirloin, chicken thighs, or firm tofu are ideal, offering options for varied dietary preferences.
- → How do I make the ube crema vegan?
Replace sour cream or Greek yogurt with coconut yogurt and use maple syrup instead of honey for a vegan version.
- → Can I substitute ube if it's unavailable?
Roasted sweet potato or purple potato provides a similar color and subtle flavor if ube isn't accessible.
- → What toppings add the most texture and color?
Chopped kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled red onions layer crunch and brightness.
- → Is this meal suitable for gluten-free diets?
Use gluten-free tortillas and tamari instead of soy sauce, and check condiments for hidden gluten to keep the dish gluten-free.
- → How can I maximize customization for guests?
Offer assorted proteins, bases, and fresh toppings so everyone can build tacos or bowls suited to their taste.