Pin this A vibrant, flavor-packed recipe blending inspirations from street food around the world: Korean bulgogi tacos, Filipino ube crema, and zesty Mexican toppings. Perfect for a fun, customizable meal that brings global flair to your kitchen.
When I first made these tacos for friends, everyone was thrilled with the playful mix of flavors. The creamy ube sauce with spicy bulgogi filling makes each bite an adventure, and sharing tacos at the table always leads to great conversation.
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 (purple yam) or ube halaya: 1/3 cup (can substitute sweet potato for color)
- Sour cream or Greek yogurt: 1/2 cup (or coconut yogurt for vegan)
- Lime juice: 1 tbsp
- Honey or maple syrup: 1 tsp
- Salt: Pinch
- Kimchi: 1 cup, chopped
- Shredded cabbage: 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, or
- Cooked jasmine or sushi rice: 2 1/2 cups (for bowls)
Instructions
- Marinate the Protein:
- Mix soy sauce, sesame oil, brown sugar, garlic, ginger, and gochujang in a bowl. Add sliced beef, chicken, or tofu. Toss and marinate for 15 to 20 minutes.
- Prepare the Ube Crema:
- Combine ube, sour cream or yogurt, lime juice, honey, and salt in a blender. Blend until smooth and vibrant. Chill before serving.
- Cook the Protein:
- Heat a skillet or grill pan over medium-high heat. Cook 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. For bowls, fluff the rice.
- Assemble:
- For tacos, spread ube crema on tortillas, add protein, then kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
- Serve:
- Serve immediately, allowing everyone to build their own tacos or bowls.
Pin this My family loves taco night because everyone gets to build their own creation. Kids enjoy the creamy purple sauce, and it's always a crowd-pleaser for guests of all ages.
Required Tools
Mixing bowls, skillet or grill pan, blender or food processor, cutting board and knife, tongs or spatula
Allergen Information
Contains gluten, dairy, and soy. Use gluten-free tortillas and tamari, and coconut yogurt to adapt for dietary needs. Double-check condiment labels for hidden allergens.
Nutritional Information
Per serving: Calories 470, Total Fat 15 g, Carbohydrates 60 g, Protein 22 g
Pin this Enjoy your street-food fusion tacos and bowls: definitely a recipe for lively gatherings and flavor exploration.
Frequently Asked Recipe Questions
- → How can I make this dish vegetarian?
Swap beef or chicken for firm tofu or jackfruit, and use coconut yogurt for the crema to keep it plant-based.
- → Is there a gluten-free option?
Use gluten-free tortillas or serve with rice. Replace soy sauce with tamari to keep everything gluten-free.
- → Can I substitute ube if I can't find it?
Roasted sweet potato or purple potato offers similar color and mild sweetness; both work well as alternatives.
- → What toppings work best for added crunch?
Fresh cabbage, cucumber, pickled onions, and toasted sesame seeds add vibrant texture to every bite.
- → Which beverage pairs well with this dish?
A crisp lager or chilled Riesling complements the fusion flavors and balances the meal's spice and richness.
- → Can I prepare any components ahead?
The ube crema and marinated protein can be made in advance; keep refrigerated until ready to assemble and serve.