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 mixing ube crema with spicy bulgogi tacos during a food truck event in California and it was such a hit with friends that it became a go-to for group dinners. The flavors surprise and delight everyone who tries them.
Ingredients
- Beef sirloin or chicken thighs (or firm tofu): 400 g (14 oz) thinly sliced, perfect for absorbing the marinade
- Soy sauce: 1 tbsp for salty umami
- Sesame oil: 1 tbsp for nuttiness
- Brown sugar: 1 tbsp for a hint of sweetness
- Garlic: 2 cloves, minced
- Ginger: 1 tsp grated for zing
- Gochujang: 1 tsp Korean chili paste
- Cooked ube or ube halaya: 1/3 cup (can substitute with sweet potato)
- Sour cream or Greek yogurt (or coconut yogurt): 1/2 cup for creamy texture
- Lime juice: 1 tbsp for tartness
- 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 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 then 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 Recently my family requested this recipe for a Sunday dinner and everyone could assemble their own bowls—kids especially loved the creamy purple ube topping and all the fresh veggies.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten from tortillas and soy sauce, dairy from crema, and soy from sauce and gochujang. For allergy-friendly meals, use tamari and coconut yogurt and check condiment ingredients.
Nutritional Information
Each serving provides about 470 calories, 15 g total fat, 60 g carbohydrates, and 22 g protein.
Save Serve your fusion tacos and bowls with a squeeze of lime and let everyone build their favorite combination—these always spark fun conversation and happy tastes!
Common Questions
- → Can I make this vegetarian or vegan?
Yes, substitute tofu or jackfruit for the meat and use coconut yogurt in the crema.
- → What is ube crema, and how do I prepare it?
Ube crema blends cooked ube with yogurt or sour cream, lime juice, and sweetener—simply blend until smooth.
- → Which toppings work best for fusion tacos?
Try kimchi, cabbage, cucumber, jalapeños, cilantro, toasted sesame seeds, and pickled red onions for vibrant flavor.
- → Can I use rice instead of tortillas?
Absolutely! Layer cooked jasmine or sushi rice with fillings and drizzle ube crema for hearty bowls.
- → How do I adjust for food allergies?
Use gluten-free tortillas, tamari, and dairy-free yogurt; always double-check condiment labels for hidden allergens.
- → What tools do I need for preparation?
A skillet, mixing bowls, blender, cutting board, knife, and tongs will cover the essential steps for this dish.