Cooking Light, May 2013 page 92-93

December 07, 2012
Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Since multiple recipes appear on page 92-93, select the one(s) you want to save, share or create a shopping list for, here.
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1 of 4

Potato, Poblano, and Chorizo Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Potato, Poblano, and Chorizo Tacos Recipe
Mexican chorizo is a raw pork sausage flavored with cumin and garlic. If you can't find it, you can substitute regular American breakfast sausage.
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2 of 4

Fish Tacos with Tomatillo Sauce

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Fish Tacos with Tomatillo Sauce Recipe
Tilapia is a sustainable freshwater fish that's widely available and offers mild flavor. You can use a more assertively flavored fish, such as mackerel, if you prefer.

3 of 4

Huevos Rancheros Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Huevos Rancheros Tacos Recipe
This is more of a knife-and-fork taco. The soft egg yolk oozes and coats the filling.
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