Pin It 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 night market where countries seemed to meet on every plate. Ever since, experimenting with fillings and sauces at home has become our family’s go-to for lively dinner nights.
Ingredients
- Beef sirloin or chicken thighs (or tofu for vegetarian): 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, chopped: 1 cup
- Shredded cabbage (red or green): 1 cup
- Cucumber, thinly sliced: 1 small
- Jalapeño, thinly sliced: 1
- Fresh cilantro, chopped: 2 tbsp
- Toasted sesame seeds: 2 tbsp
- Pickled red onions: 1/4 cup
- Corn or flour tortillas (soft taco size), or cooked jasmine/sushi rice: 8 tortillas or 2 1/2 cups rice
Instructions
- Marinate the Protein:
- In a bowl, mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang. Add the sliced beef or chicken or tofu, toss well, and marinate for 15 to 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 to 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.
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Our family has made this a weekend ritual, with everyone sharing laughs while decorating their tacos or bowls in wild, rainbow colors.
Variations
Swap the protein for crispy jackfruit or tempeh to create delicious plant-based street food. Try quick-pickling your own onions and adding mango for a sweet twist.
Serving Suggestions
Pair these fusion tacos and bowls with a crisp lager or chilled Riesling for a refreshing balance to the bold flavors. Add a side of guacamole, edamame, or chips for the perfect meal.
Storage & Meal Prep
Keep toppings and ube crema chilled in air tight containers for up to two days. Assemble tacos or bowls just before serving for best texture and flavor.
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Enjoy every bite as a mini world tour! This bold fusion is destined to become the highlight of your dinner lineup.
Recipe Questions & Answers
- → What proteins work best for these fusion tacos?
Thinly sliced beef sirloin, chicken thighs, or firm tofu all work well, providing options for omnivores and vegetarians.
- → Can I make these fusion bowls vegan or dairy-free?
Absolutely! Use coconut yogurt for the ube crema and tofu or jackfruit for the protein base to suit dietary preferences.
- → What is ube crema and how does it taste?
Ube crema is a creamy purple yam sauce, mildly sweet, tangy from lime, and rich, pairing well with both savory and spicy toppings.
- → What sides and drinks pair well with these tacos and bowls?
These bowls are delicious with avocado slices, a fried egg, crisp lager, or chilled Riesling for extra indulgence.
- → How do I assemble the bowls and tacos for serving?
Warm the tortilla or rice base, add ube crema and protein, then pile on fresh toppings. Let everyone customize theirs!
- → Are there gluten-free options available?
Yes, use gluten-free tortillas and tamari in place of soy sauce to make this meal safe for those with gluten sensitivities.