*This post is sponsored by ALDI. All opinions are my own. 

It’s officially summer, and that means the season of cookouts and patio meals is upon us! My favorite. I am always coming up with excuses to make tacos and fun colorful meals. We would probably eat tacos multiple times a week if Ian would let me. I try to refrain or at least change them up if I plan on making them. This past week, I was at ALDI and there were so many great veggies on sale. I decided to make Carne Asada Tacos with a fun and fresh corn salad to go with it. I normally make Mexican street corn, but I wanted to try to make something a bit lighter since it was so warm out. This meal was so easy to whip up, so I didn’t have to worry about being in the kitchen all afternoon and could enjoy the sunshine. Plus… -LEFTOVERS.

I just wanted to take a minute to talk about my shopping experience at ALDI. We just had a new one open up about fifteen minutes away from us, and I love going there. They always have a great selection of local fruits and veggies grown right here in Georgia and the organic goods are very reasonable. Cove loves the SimplyNature applesauces, cookies and crackers. I also get the SimplyNature canned goods, organic wildflower honey, salad mixes and other pantry items. I love that they don’t have any artificial colors or flavors and that the prices are extremely reasonable for organic goods. We keep reusable bags in the back of our car, including a cooler bag, so that when we shop our products are already sorted and easy to carry home with us. I’m all about helping the environment a little bit at a time.

Carne Asada Tacos 

Prep Time: 2 hours 

Cook Time: 20 minutes

Servings : 2-4 

Ingredients:
2 limes, juiced
3 cloves of garlic
1/2 cup of Nature’s Nectar Orange Juice
1 cup of cilantro, finely chopped
1/2 teaspoon of Stonemill Salt
1/2 teaspoon of Stonemill Black Pepper
1/4 cup of Carlini Olive Oil
1 jalapeño, minced
2 tablespoons of Tuscan Garden White Vinegar
1 pack (around 2 lbs) of USDA Choice Black Angus Sirloin Strip Steak 
1 pack of Pueblo Lindo White Corn Tortillas
1 can of Simply Nature Organic Black Beans
1 can of Casa Mamita Chipotle Lime Salsa
1 package of Pueblo Lindo Queso Fresco

  1. Mix together lime juice, crushed garlic, orange juice, cilantro, salt, pepper, olive oil, jalapeño and vinegar.
  2. In a large baking dish, lay steak and pour mixture over the top. 
  3. Refrigerate for at least 2 hours. 
  4. Heat an outdoor grill or skillet to high heat.
  5. Remove the strip steak from the marinade, and discard excess marinade. Cook on the grill for 7 to 10 minutes per side. Sometimes I broil mine in the oven. 
  6. While steak is cooking warm your tortillas and heat your black beans in a saucepan over medium heat. 
  7. Once done, remove from heat and let rest 10 minutes. Thinly slice it against the grain and serve with pico de gallo, black beans and queso fresco. 

Pico de Gallo

Prep Time: 10 minutes

Servings : 6

4-5 plum tomatoes, diced
½ medium onion, diced
2-3 tablespoons of fresh cilantro, chopped
1 lime, juiced
Dash of Stonemill Salt and Pepper
Dash of Carlini Olive Oil

  1. Mix all ingredients together until well combined. Serve immediately with SimplyNature Organic Blue Corn Tortilla Chips

Fresh Corn Salad

Prep Time: 10 minutes

Servings : 2-4

4-5 ears of sweet corn
1 package of grape tomatoes
2-3 tablespoons of cilantro, chopped
Dash of Stonemill Salt and Pepper
1 lime, juiced
1 tablespoon of Carlini Olive Oil

  1. Cook corn in large pot with boiling water until tender.
  2. Drain and cool to room temperature.
  3. Cut corn kernels and add to a large bowl. Add remaining ingredients and toss to blend. Feel free to make ahead and let stand at room temperature before serving.

Be sure to find your nearest ALDI store at the link below to pick up all your summer must-haves. https://storelocator.aldi.us/Presentation/AldiSued/en-us/Start For more information on ALDI: Facebook.com/ALDI.USA, Twitter.com/ALDIUSA and instagram.com/ALDIUSA.

 

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