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 created these tacos and bowls for a dinner party where everyone could build their own meal. The fusion of Korean Filipino and Mexican elements made it a hit each guest enjoyed crafting their unique combination.
Ingredients
- Beef sirloin or chicken thighs (or firm 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 (Korean chili paste): 1 tsp
- Cooked ube or ube halaya (or sweet potato): 1/3 cup
- 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 (red or green): 1 cup
- 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 (for bowls): 2 1/2 cups
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 This recipe is a family favorite especially when we want something exciting yet easy to make together. Each member loves adding their own twist with toppings and sauces.
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 sauces. For gluten-free use gluten-free tortillas and tamari for dairy-free use coconut yogurt always check labels on condiments.
Nutritional Information
Each serving provides about 470 calories 15 g total fat 60 g carbohydrates and 22 g protein.
Pin Enjoy these fusion tacos and bowls for a lively weeknight dinner or festive gathering. Customize with your choice of protein and toppings for endless variety.
Recipe Q&A
- → Can I make these tacos vegetarian or vegan?
Yes, substitute beef or chicken with firm tofu and use coconut yogurt in the ube crema for a plant-based option.
- → What if I can't find ube?
Roasted sweet potato or purple potato work well as colorful alternatives in the crema, keeping the vibrant look.
- → Are gluten-free or dairy-free options available?
Use gluten-free tortillas and tamari; swap dairy for coconut yogurt to make this dish allergy-friendly.
- → Can I serve these as bowls instead of tacos?
Absolutely! Jasmine or sushi rice makes a great base for building flavorful fusion bowls with the same toppings.
- → What pairs well with these tacos and bowls?
A crisp lager or chilled Riesling complements the bold, tangy flavors and balances the meal beautifully.
- → Can I prepare ingredients ahead of time?
Yes, marinate and cook the protein, prep toppings, and make ube crema in advance for quick assembly later.