Cooking Light, May 2013 page 92-93

Updated December 07, 2012
Credit: 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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Potato, Poblano, and Chorizo Tacos

Credit: 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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Fish Tacos with Tomatillo Sauce

Credit: 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.

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Huevos Rancheros Tacos

Credit: 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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