Global Street-Food Fusion Tacos (Print View)
Vibrant fusion tacos and bowls featuring marinated proteins, ube crema, and customizable global toppings.
# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (alternatively, use firm tofu for vegetarian option)
02 - 1 tbsp soy sauce
03 - 1 tbsp sesame oil
04 - 1 tbsp brown sugar
05 - 2 cloves garlic, minced
06 - 1 tsp fresh ginger, grated
07 - 1 tsp gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (substitute with sweet potato for color if desired)
09 - 1/2 cup sour cream or Greek yogurt (substitute with coconut yogurt for vegan option)
10 - 1 tbsp fresh lime juice
11 - 1 tsp honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, chopped
14 - 1 cup cabbage, shredded (red or green)
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tbsp fresh cilantro, chopped
18 - 2 tbsp toasted sesame seeds
19 - 1/4 cup pickled red onions
→ Base
20 - 8 small corn or flour tortillas (soft taco size)
21 - 2 1/2 cups cooked jasmine or sushi rice (for bowls)
# Method:
01 - In a large bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add thinly sliced beef, chicken, or tofu, ensuring each piece is coated. Allow to marinate for 15 to 20 minutes to infuse flavor.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey, and a pinch of salt into a blender or food processor. Blend until the mixture is silky and vibrantly colored. Refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4 to 6 minutes, turning occasionally, until browned and fully cooked. Remove from heat and set aside.
04 - For tacos, heat tortillas in a dry skillet or microwave until soft and pliable. For bowls, fluff the cooked rice.
05 - To prepare tacos, spread a layer of ube crema on each tortilla, add cooked protein, and top with chopped kimchi, shredded cabbage, sliced cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled onions. For bowls, layer rice with toppings and drizzle with ube crema.
06 - Present immediately, allowing diners to build customizable tacos or bowls to taste.
# Expert Advice:
01 -
- Customizable with global flavors
- Quick and easy for weeknight dinners
02 -
- Recipe can be made vegetarian or vegan with a few simple swaps
- Allergen considerations include gluten, dairy, and soy—check labels on condiments
03 -
- Slice proteins thinly for fast, even cooking
- Have all toppings prepped so everyone can build bowls and tacos quickly