Up Your Taco Game with Authentic Street Tacos!
- gailannbrown701
- Jul 8
- 4 min read
Taco lovers are always searching for new and exciting recipes that won’t empty their wallets. These two taco recipes feature affordable ingredients from Aldi and are easy to make. By the end of this post, you’ll know how to make Chipotle Grilled Steak Street Tacos and Pork Belly Carnitas Street Tacos for around $15.
Grilled Street Tacos with Aldi Ingredients
When you think of tacos and Aldi, you might opt for a boxed taco kit and ground beef. But authentic tacos are so much more. In Mexico, people enjoy grilled beef (carne asada) and slow-cooked pork (carnitas) on corn tortillas as street food. This summer (2025) in Florida, Aldi reduced the price of its grass-fed skirt steak (the traditional cut for carne asada) to $6.99 USD, which is an unbelievable steal. Likewise, in my neighborhood Aldi, pork belly has been on the shelf frequently, priced at $2.99 per pound.
Two pounds of either beef skirt or pork belly is enough to feed 4-6 people generously. It is easier than you might think to turn these budget cuts of meat into delicious tacos. But with a marinade and a little time, you can produce a wonderful taco feast!
Marinade Magic
Whether you choose to make grilled beef or pork street tacos (or both), either recipe starts with a wonderful marinade that enhances the dish's flavor. Here’s what you’ll need for the flavorful chipotle marinade:
1 small white onion, sliced
3 cloves of garlic, thinly sliced
1 can of chipotle chiles in adobo (use more or less based on your spice preference)
1 teaspoon chili powder
1/3 cup extra virgin olive oil
2 teaspoons cumin
2 teaspoons oregano (preferably Mexican)
1 teaspoon salt
2 tablespoons sherry or red wine vinegar
Juice of one lime
Mix all the ingredients together. I use my little Ninja mini blender because it holds just over 2 cups of liquid. Put the chipotle in the bottom of a blender, then the garlic and onion (cut), the spices, and the liquids. If using a mini blender, shake it like a cocktail shaker. You can also use a bowl and a stick blender. Blend until everything is smooth and emulsified. Check seasonings, particularly salt. This marinade will give your tacos a deliciously smoky and tangy flavor.
Chipotle Grilled Steak Tacos
Let’s kick off with the Chipotle Grilled Steak Tacos. Flank steak is the star here, providing a juicy and flavorful experience that’s hard to resist.
Ingredients:
1-2 pounds of skirt steak
12-18 flour or corn tortillas (4-inch or 6-inch)
Your choice of toppings: shredded cheese, pico de gallo, guacamole, sour cream, shredded red cabbage, and diced onion
Instructions:
Place the flank steak in the marinade. Let it absorb the flavors overnight or at least for 4 hours.
Preheat your grill to medium-high heat. If you prefer to cook grill your steak on the stove, just use a good cast-iron pan over high heat.
Remove the steak from the marinade and pat it dry with paper towels.
Grill the steak for just two minutes (or so) on each side until it reaches medium-rare, around 130°F (54°C). If you are grilling at high heat on top of the stove, the cooking time (for thin skirt steak) may be even less. Check the temperature — don't overcook or undercook the skirt steak.
After cooking, let it rest for a few minutes to retain its juices.
Slice the steak into thin strips.
Serve with tortillas and your choice of toppings for an unforgettable taco experience.
Pork Belly Carnitas Tacos
Next, let's explore the Pork Belly Carnitas Tacos. This recipe transforms simple pork belly into crispy, flavorful bites that practically melt in your mouth.
Ingredients:
2 pounds of pork belly, cut into 1-inch cubes
12-18 flour or corn tortillas (4-inch or 6-inch)
Your choice of toppings
Instructions:
Rinse pork belly and pat dry. Cut into 1-inch strips, then turn and cut into 1-inch cubes. Place the cubes in a Ziplock bag and pour half of the marinade into the bag. But remember that if you are making both the beef and the pork, NO MIXING PROTEINS. Split the marinade recipe in half (one portion for each) or make a double recipe (if you have significantly more than 4 pounds of meat in total). Safety First: keep the meats separate and cook them separately. Poisoning your friends and family (or yourself) is bad karma. Refrigerate overnight for the best flavor.
Preheat your oven to 275°F (135°C).
Arrange the marinated pork belly on a tray over a cookie sheet to catch any drippings.
Bake for 2-3 hours, spraying the pork belly with sherry or red wine vinegar every half hour to keep it moist. My Walmart sells good-quality sherry vinegar in a spray bottle. I also fill a small spray bottle intended for olive oil with vinegar as spraying it on grilled meats adds an amazing flavor boost.
Let the cubes get crispy while ensuring your pan doesn’t overflow with rendered fat.
When baking is done, let the pork rest and then cut the crispy pieces to fit into the tortillas.
Serve warm with tortillas and your choice of toppings. Enjoy every bite!
Serving Suggestions and Tips
These taco recipes invite plenty of creativity with toppings. Feel free to mix and match based on what you love! For added flavor, consider pairing your tacos with side dishes like Mexican street corn or black beans.
To make your Taco Night more fun, set up a taco bar. Lay out all the toppings so guests can make their own custom tacos. Please see our post on 3 Salsas and a Guacamole. with instructions to make the salsas you see in this post: Salsa Verde, Roasted Salsa, Pico de Gallo, and Guacamole. This adds a fun, interactive element to the meal, allowing everyone to personalize their dining experience.
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