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Find everything you need to make tacos, nachos, tortillas and more at ALDI, just in time for May 5th

Fiesta, siesta, repeat!

Cinco de Mayo is a celebration of Mexico’s vibrant culture and heritage that takes place each year on May 5th. This year, why not bring a taste of Mexico to your own kitchen with ALDI’s spec-taco-lar recipes? 

Mexican cuisine is beloved in Ireland with burritos, nachos, and tacos ranking among our favourite cuisines. At ALDI, you can find everything you need to make fresh, healthy versions of these iconic dishes at home, including Bord Bia Quality Assured 100% Irish meat, tortilla wraps, fresh veggies and spicy seasoning. 

Tuck into Chilli Nachos with Homemade Mango Salsa. Devour Grilled Chicken Tacos with spicy, zingy tomato salsa. Recreate beach holiday eats with Prawn, Chilli and Lime Tortillas. Try a plant-based, gluten-free take on a burrito with the Crushed Cajun Kidney Bean and Corn Lettuce Burrito.

While you’re exploring the tastes of the world, why not wash your Mexican feast down with a special something from ALDI’s range of premium spirits. Venture a little further into the flavours of South America with ALDI’s Salvado Rum €23.99. Produced by Waterford’s Blackwater Distillery and distilled from Sugar Cane Grown in the Province of Herrera, Panama, this double-distilled spirit has been aged in ex-bourbon casks to deliver impactful flavour with a fruity aroma perfect for a Dark & Stormy cocktail.

See below for ALDI’s Mexican-inspired recipes and visit your local ALDI store to pick up all the ingredients. 

Chilli Nachos with Homemade Mango Salsa

Serves 4


Chilli Nachos 

  • 400g Everyday Essentials Chopped Tomatoes €0.39 (400g)
  • 1 tsp Ready, Set… Cook! Paprika €0.55 (40g)
  • 1 bag of Snackrite Salted Tortilla Chips €0.62 (200g)
  • 400g Four Seasons Red Kidney Beans €0.65 (400g)
  • 2 tsp Ready, Set… Cook! Cajun Seasoning €0.75 (47g)
  • 1 Nature’s Pick Small Onion €0.99 (1kg)
  • Pinch of Ready, Set… Cook! Salt €0.99 (100g)
  • Pinch of Ready, Set…Cook! Pepper €0.99 (50g)
  • 150g Emporium Grated Mozzarella €1.59 (250g)
  • 1 tsp Solesta Cold Pressed Virgin Rapeseed Oil €2.79 (500ml)
  • 250g Butcher’s Selection Irish 5% Fat Lean Round Steak Mince €4.19 (500g)

Mango Salsa

  • 200g Fresh Nature’s Pick Mango, peeled and diced €0.49
  • 1 Red Nature’s Pick Chilli, deseeded and finely chopped €0.49 (50g)
  • ½ Nature’s Pick Lime (juiced) €0.69 (3pk)
  • 1 Small Red Onion, finely chopped €0.79 (750g)
  • Pinch of Ready, Set… Cook! Salt €0.99 (100g)
  • Pinch of Ready, Set…Cook! Pepper €0.99 (50g)
  • 5g Ready, Set…Cook! Fresh Coriander, finely chopped €0.99 (30g)
  • 1 tbsp Solesta Olive Oil €2.79 (500ml)


  1. Heat the oil in a pan and cook the onion for 5 minutes.
  2. Next add the mince and cook until browned.
  3. Add the Cajun spice and the paprika and cook for a few more minutes then add the cans of chopped tomatoes and kidney beans and simmer for 15 minutes.
  4. Stir all the ingredients for the mango salsa together.
  5. To serve, pour the chilli over the nachos and sprinkle over the cheese then bake for 5 minutes at 200C/180 fan/Gas mark 6 until the cheese has melted.
  6. Serve with the mango salsa on top of the nachos.

Grilled Chicken Tacos

Serves 6 


  • 600g Butcher’s Selection Bord Bia Quality Assured Irish Chicken Thigh Fillets €3.35 (400g)


  • 1 tbsp Ready, Set…Cook! Cumin €0.61 (40g)
  • 10g Ready, Set…Cook! Chicken Seasoning €0.95 (52g)
  • 3g Bramwell’s Peri-Peri Seasoning €0.99 (35g)
  • 1/3 Cup Solesta Olive Oil €2.79 (500ml)

Tomato salsa

  • ½ Nature’s Pick Green Chilli, diced €0.49 (50g)
  • ¼ Nature’s Pick Lime, juiced €0.69 (3pk)
  • ¼ Small Nature’s Pick Red Onion €0.79 (750g)
  • 1½ Spring Onions, sliced thinly €0.79
  • 2 tbsp Ready, Set…Cook! Coriander, chopped €0.99 (30g)
  • ½ tsp The Deli White Wine Vinegar €1.05 (500ml)
  • 220g Mixed Cherry Tomatoes, Red and Yellow, diced €2.79 (220g)
  • 1 tsp Solesta Olive Oil €2.79 (500ml)

To serve

  • 2 x Nature’s Pick Limes, halved €0.69 (3pk)
  • 5 x Natures Pick Avocado slices €0.69
  • 6 x Village Bakery Mini Tortilla Wraps €0.79 (248g)
  • 6 x tbsp Clonbawn Sour Cream €0.89 (200ml)
  • The Deli Pickled Jalapenos, to taste €0.99 (210g)
  • Ready, Set…Cook! Coriander leaves, to garnish €0.99 (30g)
  • Solesta Olive Oil, for brushing €2.79 (500ml)
  • ½ Packet Emporium Greek Feta Cheese, crumbled €1.29 (200g)


  1. First, make the marinade. In a bowl, whisk together all of the marinade ingredients. Place the chicken thighs into the marinade and toss to coat well. Allow to marinate for 1 hour minimum, and up to overnight.
  2. Heat up the grill.
  3. Next, make the tomato salsa. Brush the red onion lightly with oil and grill until marked, about 1 minute each side. Place onto a cutting board and cut into small sized dice pieces. Place into a bowl, and mix with the diced tomatoes, chilli, and sliced spring onion.
  4. In a separate small bowl, whisk together the vinegar, lime juice, olive oil, and coriander. Pour over the tomato mixture and toss well. Season well with salt to taste.
  5. Grill the tortillas until marked, flipping, as necessary. Wrap in a cloth and set in a warm place.
  6. Brush the limes lightly with olive oil and place on the grill. Cook until marked and slightly softened, about 3-4 minutes. Remove from the heat and set aside.
  7. Place the marinated chicken on the grill and cook until done, basting with the excess marinade often. Use a cooking thermometer to check the internal temperature and cook until it registers 75°C.
  8. Remove from heat and allow to rest 2-3 minutes, and then slice into 1cm slices.
  9. Next, build the tacos by placing the sliced chicken, top with the salsa, then the sour cream and feta, and finish with the avocado. Garnish with pickled jalapenos, coriander leaves and serve with lime wedges. Serve with grilled coleslaw on the side.

Prawn, Chilli and Lime Tortillas

Serves 2


  • 80g Four Seasons Sweetcorn (canned) €0.30 (340g)
  • 1 Nature’s Pick Red Chilli €0.49 (50g)
  • 100g Four Seasons Red Kidney Beans €0.65 (400g)
  • 1/2 Nature’s Pick Avocado €0.69
  • Juice of 1/2 Nature’s Pick Lime €0.69 (3pk)
  • ½ Nature’s Pick Red Onion €0.79 (750g)
  • Clonbawn Sour Cream €0.89 (200ml)
  • 1 Nature’s Pick Garlic Clove €0.99 (4pk)
  • 2 Village Bakery Tortilla Wraps €1.19 (8pk)
  • 1 tbsp Solesta Olive Oil €2.79 (500ml)
  • 1 x 180g packet Skellig Bay Raw King Prawns, defrosted €3.49 (180g)


  1. Finely chop the onion and chilli.
  2. Heat the oil in a pan and then cook the red onion, garlic and half the chilli for 5 minutes. Add the prawns and when they are pink add the kidney beans and sweetcorn.
  3. In the meantime, griddle the tortilla wraps and mix the sour cream with the lime juice and the other half of the chilli.
  4. Slice the avocado and distribute between the wraps then cover with the prawns, sweetcorn and beans.
  5. Serve hot with the sour cream on the side.

Crushed Cajun Kidney Bean and Corn Lettuce Burrito

Serves 8


  • 150g tinned Four Seasons Sweetcorn, drained €0.30 (340g)
  • 1 x Green Chilli, approx. 18g €0.49 (50g)
  • 1 x medium Nature’s Pick Courgette €0.62
  • 1 x 400g tin Four Seasons Red Kidney Beans €0.65 (400g)
  • 8g Cajun Spice €0.75 (47g)
  • 35g Cucina Tomato Purée €0.79 (200g)
  • 1 x medium Nature’s Pick Red Onion €0.79 (750g)
  • 1 x Nature’s Pick Red Pepper €0.89
  • 2 x cloves Nature’s Pick Garlic €0.99 (4pk)
  • Pinch of Ready, Set… Cook! Salt €0.99 (100g)
  • Pinch of Ready, Set…Cook! Pepper €0.99 (50g)
  • 5g Ready, Set…Cook! Fresh Coriander, chopped €0.99 (30g)
  • 1 x pack 2 Nature’s Pick Little Gem Lettuces €1.29 (2pk)
  • 1 x Nature’s Pick Green Pepper €1.79 (3pk)
  • 35ml Solesta Olive Oil €2.79 (500ml)


  1. Peel, halve and finely chop the red onion.
  2. Peel and mince the garlic.
  3. Finely chop the peppers and discard any white pith or seeds.
  4. Finely chop the courgette and the chilli – keep the chilli seeds if you want a hotter dish.
  5. In a wok or large frying pan, sauté the onion, garlic, peppers, courgette and chilli in the oil for about 5 minutes, stirring as you cook.
  6. Add the Cajun spice and the sweetcorn and cook for another 5 minutes.
  7. Drain the red kidney beans and mash them, along with the tomato purée and season with salt and pepper. Add this to the wok and mix well.
  8. You can serve the mix rolled in a lettuce leaf into a sushi shape or piled onto the lettuce leaves.
  9. If you are going to roll the mixture, cut the lettuce leaf in half lengthways, cut out the thick white stalk in the middle and discard.
  10. Double up the leaves, put a tablespoon of the mixture on the leaf and roll up.
  11. Otherwise, keep the leaf whole and pile the mixture on the leaf.
  12. Sprinkle with the chopped coriander and serve.

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