• Danny Joyce | Editor

Viva Mexico! Celebrate Cinco de Mayo with Aldi’s Spec-taco-lar Recipes

Every year, the world unites to celebrate all things Mexican as part of Cinco de Mayo (May 5th). This year, why not mark the festival by recreating some of your favourite Mexican dishes at home?

In honour of the festivities, Aldi has selected three Mex-cellent recipes for you to whip up in the kitchen. Treat yourself to tasty tacos, chow down on cheesy quesadillas or tuck into a tempting tortilla salad bowl. Better yet, try all three! See below for recipes and make sure to head to your local Aldi to stock up on ingredients. Feliz Cinco de Mayo!

Mojito Prawn Tacos

Ingredients • 2 x 200g packs of Specially Selected Frozen Jumbo Prawns (raw) • 1 x pack 8 Mini Tortilla Wraps • 1 x Lime • 1 x tsp Smoked Paprika • 40ml Olive Oil • 50ml Old Hopking Spiced Gold Rum • 8 x large Mint Leaves • 1 x Cabbage • 3 x Mini Peppers • 1 x Small Red Onion • 3 x Baby Cucumbers • 100g Piccolo Tomatoes • 1 x clove of Garlic (crushed) • 60g Mayonnaise Method 1. Finely chop the peppers, cucumbers, and tomatoes. 2. Peel and finely chop the red onion. 3. Mix all the above together in a bowl with the mayo. 4. Shred the cabbage and put it to one side. 5. Griddle the tortillas on one side and roll up – allow to cool. 6. In a large frying pan or wok, heat the oil and add the frozen prawns and crushed garlic, sautéing for 15 minutes. 7. Grate the rind from the lime and add to the pan, along with the paprika, cook for a few minutes more, then add the rum and lime juice. 8. Thinly slice the mint leaves and sprinkle over. 9. Unroll the wraps and divide the cabbage, diced salad and the prawns between them and serve.

Mushroom Quesadilla Ingredients • 300g Mushrooms (chestnut or ordinary) • 1 Red Onion • 1 Garlic Clove • 1 mild Red Chilli (optional) • 8 small Cherry Tomatoes • 70g Cheddar Cheese • 1 tbsp softened Butter (15g) • 1 pinch of dried Oregano • 2 Wholemeal Wraps • 50g Baby Spinach Leaves • 50g Tinned Sweetcorn (or use frozen) • 2 tsp Tinned Black Beans (drained and rinsed) • 2 tsp Barbecue Sauce • Sea salt and freshly ground black pepper Method 1. Preheat the oven to 200C / 400F / gas mark 6. Trim and slice the mushrooms. Cut the red onion in half, then peel and finely chop. Peel and crush the garlic. Cut the chilli into thin rings, if using. Cut the cherry tomatoes in half. Grate the cheddar cheese. 2. Heat a non-stick frying pan over a medium to high heat. Add the butter and then sauté the onion for a minute or two until softened. Stir in the garlic and cook for 20 seconds. Tip in mushrooms and add the oregano, then season with a little salt and pepper to taste. Sauté for another 2-3 minutes until tender. 3. Arrange the wraps on a baking sheet and scatter over the spinach followed by the mushroom mixture, then sprinkle over the sweetcorn and black beans. Cover with the cheese and sprinkle over the chilli, if using. Place in the oven for 3-4 minutes until the cheese is beginning to melt and the bottom of the wraps are crisped up. 4. Transfer the mushroom quesadillas to plates and scatter the cherry tomatoes on top, then drizzle over the barbecue sauce to serve.

Tortilla Salad Bowl Ingredients For the Chilli Beef • 500g Minced Beef • 1 x 400g tin Chopped Tomatoes • 1 x tsp Dried Oregano • 2 x cloves of Garlic • 40ml Olive Oil • 1 x Green Chilli, approx. 15g • 1 x Red Onion • 2 x tsp Paprika • 100ml Water • 1 x 400g tin Red Kidney Beans • Sea salt and black pepper

For the Salad Bowls • 1 x Red Onion • 50ml White Wine Vinegar • 1 x Lemon, juiced • 1 x 200g bag Tortilla Chips • 2 x Avocados • 1 x Lettuce • 300g Cherry Tomatoes • 100g Grated Cheddar Cheese • 200ml Double Cream • 1 x Lime, juiced • 1 x heaped tsp Smoked Paprika • 1 x heaped tsp Cajun Seasoning Method 1. For the chilli beef, peel and chop the red onion. Peel and mince the garlic. Chop the chilli finely, along with the seeds. 2. In a large saucepan, sauté the onion and garlic in the oil for 5 minutes on a low heat. Add the Bord Bia Quality Assured 100% Irish minced beef and cook until browned. Add the oregano, chilli, paprika, tinned tomatoes, and water – mix well and bring to a boil. 3. Season with some salt and pepper, cover and simmer for 40 minutes. Drain the kidney beans, add to the chilli and heat through. 4. Meanwhile, thinly slice the other red onion and soak in the white wine vinegar and lemon juice – leave to soak while the chilli is cooking. 5. Mix the cream, lime juice, paprika and Cajun seasoning together to make the dressing – if it’s too thick, thin down with a little milk. Shred the lettuce. Chop the cherry tomatoes. Peel and slice the avocados. Drain the red onion. 6. To assemble, put a row of tortillas around the edge of the bowl, then some lettuce, avocado slices, tomatoes, marinated red onion, grated cheese and then in the middle, spoon in the chilli. 7. Serve alongside the taco dressing. Product list, available in 150 Aldi stores nationwide: • Four Seasons Supersweet Sweetcorn €0.27 (285g drained) • Nature’s Pick Lemon €0.37 each • Stonemill Oregano €0.39 (11g) • Cucina Chopped Tomatoes €0.45 (400g) • Stonemll Paprika €0.49 (40g) • Stonemill Smoked Paprika €0.49 (40g) • Nature’s Pick Mixed Chillies €0.49 (65g) • Snackrite Tortilla Chips €0.55 (200g) Choose from Cool or Chilli. • Nature’s Pick Red Onions €0.59 (750g) • Four Seasons Red Kidney Beans €0.62 (400g) • Nature’s Pick Lime €0.69 (3 Pack) • Four Seasons Black Beans €0.69 (390g) • Nature’s Pick Cherry Tomatoes €0.79 (250g) • Nature’s Pick Garlic €0.79 (3 Pack) • Nature’s Pick Hass Avocado Ready To Eat €0.79 each • Nature’s Pick Little Gem Lettuce €0.79 (2 Pack) • Village Bakery Super Soft Mini Original Tortilla Wraps €0.79 (8 pack) • Stonemill Cajun Seasoning €0.79 (47g) • Village Bakery Super Soft Wholemeal Tortilla wraps €0.99 (8 pack) • Mild Kansas BBQ Sauce €0.99 (300g) • Egan’s Mushrooms €0.99 (300g) On Super6 promotion reduced to €0.59 from 28th April until 4th May • Nature’s Pick Mint Herb Pack €0.99 (25g) • Stonemill Sea Salt/ Black Pepper. €0.99 (110g/50g) • Nature’s Pick Baby Spinach €0.99 (200g) • The Deli White Wine Vinegar €0.99 (500ml) • Egan’s Cabbage €0.99 each • Arrabawn Dairies Irish Double Cream €1.00 (250ml) • Bramwells Real Mayonnaise €1.29 (476g) • Nature’s Pick Baby Cucumbers €1.29 (200g) • Nature’s Pick Snack Bite Peppers €1.29 (190g) • Ardagh Irish Medium Red Cheddar Cheese €1.39 (200g) • Specially Selected Piccolino Tomatoes €2.29 (250g) • Kilkeely Creamery Butter €2.49 (454g) • Specially Selected Frozen Jumbo Prawns €3.49 (200g) • Solesta Olive Oil €3.79 (1L) • Butcher’s Selection Irish 12% Fat Beef Mince €3.39 (600g) Bord Bia Quality Assured • Old Hopking Spiced Gold Rum €19.79 (70cl) Each of these recipes, and much more, can be found online at www.aldi.ie Slán go fóill,

Danny