Best 3 Mexican Mako Recipes

MACHO TACOS

Steps:

• If not using a microwave to warm the taco shells, preheat the oven to 350 degrees F.
• Set a large pan over high heat. Add the ground beef and cook while breaking up with the back of a spatula until well browned, 7 to 8 minutes. Drain the excess fat. Add the garlic powder, onion powder, paprika, black pepper, cayenne, chili powder, salt and 1/2 cup water. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until much, but not all, of the liquid is evaporated.
• Heat a non-stick skillet over medium heat and spray lightly with the cooking spray. Heat one flour tortilla at a time, on both sides, until puffy and slightly brown. Heat the taco shells in the microwave or oven.
• To assemble the tacos, place a flour tortilla on a plate and spread all over with the warm refried beans. Place a corn taco shell on the top, lift both sides of tortilla to wrap the taco shell and "glue" the tortilla to the shell. Scoop the ground beef mixture into the taco shell and top with Cheddar. Garnish with the tomatoes, lettuce and sour cream. Sprinkle the taco with the cilantro and serve with the lime wedges.

MEXICAN MAKO

Steps:

• Mix chili powder, cumin, oil and the juice of one lime together in a shallow dish that will hold the fish in a single layer. Season with salt.
• Trim the skin from the fish and cut the fish into six pieces of uniform size. Place the fish in the dish, turn it to coat both sides with the marinade, then cover and refrigerate for two hours, turning it once during this time.
• Preheat grill. While the grill is preheating, peel and pit the avocado and cut it into thin slices. Mix the avocado slices with the remaining lime juice.
• Grill the fish over very hot coals until seared on the outside and still slightly pink in the middle. Brush with the marinade while grilling.
• Serve garnished with avocado slices and fresh coriander leaves.

MEXICAN MANGO SALAD

Steps:

• Combine avocados, tomatoes, mango, mixed greens, romaine lettuce, red onion, and green onions in a bowl. Toss salad until evenly mixed.
• Combine lime juice, olive oil, sugar, red pepper, cumin, salt, and black pepper in a separate bowl. Whisk dressing until blended. Pour into the salad; toss briefly and serve.