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 blending these incredible street-food flavors for a summer get-together, and watching friends build their own tacos & bowls, sharing laughter and recipe stories, made it an instant favorite in our kitchen.
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced (or firm tofu for vegetarian)
- Soy sauce: 1 tbsp
- Sesame oil: 1 tbsp
- Brown sugar: 1 tbsp
- Garlic: 2 cloves, minced
- Ginger: 1 tsp, grated
- Gochujang: 1 tsp (Korean chili paste)
- Cooked ube or ube halaya: 1/3 cup (can substitute sweet potato)
- Sour cream or Greek yogurt: 1/2 cup (use coconut yogurt for vegan)
- Lime juice: 1 tbsp
- 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) or
- 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/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.
Save This dish is always a hit for family taco nights—everyone gets involved assembling their perfect taco or bowl, making for a lively table and happy memories!
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 tamari and gluten-free tortillas for gluten-free, coconut yogurt in crema for dairy-free, and check labels for allergens in condiments.
Nutritional Information (per serving)
Calories: 470, Total Fat: 15 g, Carbohydrates: 60 g, Protein: 22 g
Save Serve with a crisp lager or chilled Riesling for the ultimate street-food experience. These fusion tacos & bowls are guaranteed to spice up any gathering!
Recipe Guide
- → What proteins work best for this dish?
Thinly sliced beef sirloin, chicken thighs, or firm tofu offer delicious options, with each marinated for maximum flavor before cooking.
- → Is there a vegetarian option?
Absolutely! Use tofu or jackfruit in place of meat, and opt for coconut yogurt in the ube crema.
- → Can I substitute ube?
Roasted sweet potato or purple potato work well if ube is unavailable, providing color and a slightly sweet taste.
- → How can I make this gluten-free?
Choose gluten-free tortillas and swap soy sauce for tamari. Always verify labels for other hidden ingredients.
- → What toppings enhance the flavor?
Kimchi, cabbage, cucumber, jalapeño, cilantro, sesame seeds, and pickled onions give crunch and tang. Add avocado or a fried egg for richness.
- → What tools do I need to prepare this?
You'll need mixing bowls, a skillet or grill pan, a blender or food processor, a cutting board, knife, and tongs or spatula.