Global Street-Food Fusion Tacos Bowls (Print Version)
Bold street-food flavors merge for customizable tacos or bowls packed with protein, vibrant crema, and zesty toppings.
# Components:
→ Proteins
01 - 14 oz beef sirloin or chicken thighs, thinly sliced (substitute with firm tofu for vegetarian adaptation)
02 - 1 tablespoon soy sauce
03 - 1 tablespoon sesame oil
04 - 1 tablespoon brown sugar
05 - 2 garlic cloves, minced
06 - 1 teaspoon grated ginger
07 - 1 teaspoon gochujang (Korean chili paste)
→ Ube Crema
08 - 1/3 cup cooked ube (purple yam) or ube halaya (substitute with sweet potato for color)
09 - 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan adaptation)
10 - 1 tablespoon lime juice
11 - 1 teaspoon honey or maple syrup
12 - Pinch of salt
→ Toppings
13 - 1 cup kimchi, chopped
14 - 1 cup shredded cabbage (red or green)
15 - 1 small cucumber, thinly sliced
16 - 1 jalapeño, thinly sliced
17 - 2 tablespoons fresh cilantro, chopped
18 - 2 tablespoons 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)
# Directions:
01 - In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the thinly sliced protein (beef, chicken, or tofu), mixing thoroughly to coat. Allow to marinate for 15 to 20 minutes.
02 - Place cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt in a blender or food processor. Blend until smooth and vibrantly colored. Refrigerate until ready to serve.
03 - Heat a skillet or grill pan over medium-high heat. Add the marinated protein. Sauté or grill for 4 to 6 minutes, stirring regularly, until browned and cooked through. Transfer to a plate and set aside.
04 - For tacos, warm tortillas in a clean skillet or microwave until soft and pliable. For bowls, fluff the cooked rice and keep warm.
05 - For tacos, spread a layer of ube crema on each warmed tortilla. Top with the cooked protein, then add kimchi, shredded cabbage, cucumber, jalapeño, cilantro, toasted sesame seeds, and pickled red onions. For bowls, layer rice, add toppings, and drizzle with ube crema.
06 - Serve immediately, allowing guests to customize tacos or bowls as desired.
# Expert Advice:
01 -
- Fun and creative fusion of flavors from Korean, Filipino, and Mexican cuisines
- Customizable for dietary preferences and perfect for gatherings
02 -
- This recipe contains gluten from tortillas and soy sauce, and dairy from crema. Substitute with gluten-free tortillas and tamari, and coconut yogurt if needed.
- Ube can be replaced with sweet potato or purple potato if not available for the crema.
03 -
- Add sliced avocado or a fried egg for even more flavor and nutrition.
- Pair with a crisp lager or chilled Riesling for the ultimate fusion street-food experience.