Save A vibrant flavor-packed recipe blending inspirations from street food around the world such as Korean bulgogi tacos Filipino ube crema and zesty Mexican toppings. Perfect for a fun customizable meal!
I first tried fusion tacos at a summer food truck market in California and was instantly hooked by the creative mashup of bold flavors and vibrant toppings. Bringing these global street-food bowls home became a tradition that always sparks excitement for dinner!
Ingredients
- Proteins: 400 g (14 oz) beef sirloin or chicken thighs thinly sliced (or use firm tofu for vegetarian) 1 tbsp soy sauce 1 tbsp sesame oil 1 tbsp brown sugar 2 cloves garlic minced 1 tsp grated ginger 1 tsp gochujang (Korean chili paste)
- Ube Crema: 1/3 cup cooked ube (purple yam) or ube halaya (can substitute with sweet potato for color) 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan) 1 tbsp lime juice 1 tsp honey or maple syrup Pinch of salt
- Toppings: 1 cup kimchi chopped 1 cup shredded cabbage (red or green) 1 small cucumber thinly sliced 1 jalapeno thinly sliced 2 tbsp fresh cilantro chopped 2 tbsp toasted sesame seeds 1/4 cup pickled red onions
- Base: 8 small corn or flour tortillas (soft taco size) or 2 1/2 cups cooked jasmine or sushi rice (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. 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 jalapeno 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 Family taco nights with these fusion bowls are always a joyful feast everyone loves customizing their own taco or bowl creations—there are no leftovers!
Required Tools
Mixing bowls skillet or grill pan blender or food processor cutting board and knife tongs or spatula
Allergen Information
This dish contains gluten dairy and soy but can be adapted by using gluten-free tortillas tamari and coconut yogurt. Always check packaged ingredients for hidden allergens.
Nutritional Information
Per serving calories: 470 total fat: 15 g carbohydrates: 60 g protein: 22 g
Save Let creativity lead—these tacos and bowls shine with your favorite mix of toppings and sauce. The fusion flavors are always a delicious surprise!
Recipe Help
- → What proteins work best for fusion tacos or bowls?
Thinly sliced beef sirloin, chicken thighs, or pan-seared firm tofu all soak up the Korean-inspired marinade beautifully.
- → Is there a vegan version for the ube crema?
Yes, substitute coconut yogurt for dairy yogurt and use maple syrup to craft a vibrant vegan-friendly crema.
- → Can I use rice instead of tortillas?
Absolutely! Jasmine or sushi rice makes a tasty base for bowls, offering a gluten-free and hearty alternative.
- → What toppings boost flavor and texture?
Kimchi, shredded cabbage, jalapeño, cucumber, cilantro, toasted sesame seeds, and pickled onions add crunch and zest.
- → How can I adapt the dish for gluten-free diets?
Choose gluten-free tortillas and replace soy sauce with tamari. Always check condiment labels for hidden gluten.
- → What pairs well as a drink?
A crisp lager or chilled Riesling balances the spice and creamy elements in this fusion main.