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 made these tacos for a casual get-together with friends, and everyone enjoyed mixing and matching different toppings. The fusion of flavors sparked a lot of conversation and recipe requests!
Ingredients
- Beef sirloin or chicken thighs: 400 g (14 oz), thinly sliced (or use 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 with sweet potato for color)
- 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
- Jalapeno: 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
- Cooked jasmine or sushi rice: 2 1/2 cups (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 15–20 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, 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 My kids love creating their own taco combinations at the table, and the vibrant colors always make dinner time festive and interactive.
Recipe Variations
Swap the protein for jackfruit or mushrooms for a plant-based twist. Try different pickles or add avocado for a creamy element.
Serving Suggestions
Serve alongside a crisp lager or chilled Riesling for a complete meal. For extra crunch, add roasted peanuts or fried shallots.
Make-Ahead & Storage Tips
Marinate the protein and make the ube crema up to a day in advance. Store leftovers separately for best texture and flavor.
Save Enjoy these tacos for a lively, global-inspired dinner that brings everyone to the table. Don&t forget to let your guests customize their own creations!
Recipe FAQ
- → Can I use tofu instead of meat?
Absolutely! Firm tofu can be used in place of beef or chicken for a vegetarian option and adapts well to the marinade and grilling process.
- → Is the ube crema essential?
Ube crema adds unique color and flavor, but you can substitute with sweet potato or purple potato for a similar effect.
- → How can I make it gluten-free?
Use gluten-free tortillas and tamari in place of soy sauce to make the dish gluten-free. Always double-check ingredient labels.
- → What sides pair well with this?
Crisp lagers, chilled Riesling, avocado slices, or a simple salad complement the bold fusion flavors in this meal.
- → How do I adjust for vegan diets?
Swap meat for tofu or jackfruit and use coconut yogurt in the crema. Choose vegan kimchi and condiments for full plant-based enjoyment.