Global Street-Food Fusion Tacos Recipe
Introduction
These Global Street-Food Fusion Tacos bring together vibrant flavors from around the world in one delicious dish. Featuring marinated protein, tangy kimchi, and a unique ube crema, they’re perfect for a fun and colorful meal.
Ingredients
- 14 oz beef sirloin or chicken thighs, thinly sliced (or use firm tofu for vegetarian)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon gochujang (Korean chili paste)
- 1/3 cup cooked ube (purple yam) or ube halaya (substitute with sweet potato for color)
- 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan)
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- Pinch of salt
- 1 cup kimchi, chopped
- 1 cup shredded cabbage
- 1 small cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
- 1/4 cup pickled red onions
- 8 small corn or flour tortillas (soft taco size)
- 2 1/2 cups cooked jasmine or sushi rice (for bowls)
Instructions
- Step 1: In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the thinly sliced beef, chicken, or tofu and toss to coat evenly. Let it marinate for 15 to 20 minutes.
- Step 2: Prepare the ube crema by blending cooked ube, sour cream or yogurt, lime juice, honey or maple syrup, and a pinch of salt until smooth and vibrant. Chill the mixture until ready to use.
- Step 3: Heat a skillet or grill pan over medium-high heat. Cook the marinated protein for 4 to 6 minutes, stirring occasionally, until it is browned and cooked through. Set aside.
- Step 4: Warm the tortillas in a dry skillet or microwave until soft and pliable. Alternatively, fluff warmed cooked rice to use as a base for bowls.
- Step 5: To assemble tacos, spread a layer of ube crema on each tortilla. Add the cooked protein, then layer with kimchi, shredded cabbage, cucumber slices, jalapeño, cilantro, toasted sesame seeds, and pickled red onions. For bowls, arrange the rice as a base, then top with protein, vegetables, and drizzle with ube crema.
- Step 6: Serve immediately, inviting everyone to customize their tacos or bowls with extra toppings as desired.
Tips & Variations
- For a vegan option, substitute tofu for the protein and use coconut yogurt in the ube crema.
- If you can’t find ube, sweet potato makes a great color and flavor substitute.
- Adjust the gochujang amount to control the spice level according to your taste.
- Pickled red onions can be made ahead by soaking thin onion slices in vinegar, sugar, and salt for at least 30 minutes.
- Use corn tortillas for a gluten-free option or flour tortillas for a softer, milder base.
Storage
Store leftover cooked protein and ube crema separately in airtight containers in the refrigerator for up to 3 days. Keep vegetables and tortillas fresh by storing them separately as well. Reheat the protein gently in a skillet or microwave before assembling tacos. The crema can be served cold or at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this recipe ahead of time?
Yes, you can marinate the protein and prepare the ube crema up to a day in advance. Assemble the tacos or bowls just before serving to keep ingredients fresh and vibrant.
What can I use if I don’t have gochujang?
If gochujang is unavailable, you can substitute it with a mix of chili garlic sauce or sriracha combined with a little miso paste or soy sauce to mimic the flavor profile.
Print
Global Street-Food Fusion Tacos Recipe
- Total Time: 30 minutes
- Yield: 8 tacos or 4 bowls 1x
- Diet: Vegetarian
Description
These Global Street-Food Fusion Tacos combine a flavorful marinated protein—beef sirloin, chicken thighs, or tofu—with vibrant Korean-inspired ingredients like gochujang, kimchi, and pickled red onions. Topped with a creamy, colorful ube crema and fresh vegetables, these tacos or bowls offer a unique, colorful twist on traditional street food with an exciting fusion flair.
Ingredients
Protein Marinade
- 14 oz beef sirloin or chicken thighs, thinly sliced (or firm tofu for vegetarian)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 teaspoon gochujang (Korean chili paste)
Ube Crema
- 1/3 cup cooked ube (purple yam) or ube halaya (substitute with sweet potato for color)
- 1/2 cup sour cream or Greek yogurt (use coconut yogurt for vegan)
- 1 tablespoon lime juice
- 1 teaspoon honey or maple syrup
- Pinch of salt
Toppings & Assembly
- 1 cup kimchi, chopped
- 1 cup shredded cabbage
- 1 small cucumber, thinly sliced
- 1 jalapeño, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons toasted sesame seeds
- 1/4 cup pickled red onions
- 8 small corn or flour tortillas (soft taco size)
- 2 1/2 cups cooked jasmine or sushi rice (for bowls)
Instructions
- Marinate the Protein: In a mixing bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and gochujang. Add the thinly sliced beef, chicken, or tofu to the marinade, coat all pieces evenly, and let it marinate for 15 to 20 minutes to absorb the flavors.
- Prepare the Ube Crema: In a blender or food processor, blend the cooked ube or ube halaya with sour cream or Greek yogurt, lime juice, honey or maple syrup, and a pinch of salt until the mixture is smooth, creamy, and vibrant in color. Chill the crema until ready to use.
- Cook the Protein: Heat a skillet or grill pan over medium-high heat. Add the marinated protein and cook for 4 to 6 minutes, stirring frequently to brown all sides and ensure it is cooked through. Once cooked, remove from heat and set aside.
- Warm the Base: Heat the tortillas in a dry skillet or microwave until they are soft and pliable, perfect for folding. For those opting for bowls, fluff the cooked jasmine or sushi rice to prepare the base.
- Assemble the Tacos or Bowls: For tacos, spread a generous layer of ube crema on each warm tortilla. Add the cooked protein, then layer with chopped kimchi, shredded cabbage, cucumber slices, jalapeño slices, fresh cilantro, toasted sesame seeds, and pickled red onions. For bowls, arrange a bed of fluffy rice, top with the protein and vegetable layers, and finish with drizzles of ube crema.
- Serve: Present immediately to maintain freshness. Encourage guests to customize their tacos or bowls with extra toppings and seasonings as desired.
Notes
- For a vegan version, substitute firm tofu for the protein and coconut yogurt for the sour cream or Greek yogurt.
- If ube is unavailable, sweet potato can be used as a colorful substitute in the crema.
- Adjust the spiciness by varying the amount of gochujang and jalapeño slices according to preference.
- Leftover protein and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days.
- To add extra crunch, consider including toasted nuts or seeds as additional toppings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Fusion (Korean-Mexican Fusion)
Keywords: fusion tacos, ube crema, Korean street food, kimchi tacos, global street food, gochujang marinade, colorful tacos, vegetarian tacos, Asian-Mexican fusion
