Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Red Snapper
1 sm Onion, chopped fine
1 ts Salt
3 Tomatoes, peeled, chopped
-and drained
1 ts Laurel
1 ts Thyme
3 Sprigs parsley, chopped fine
1 ts Marjoram
1/2 ts Pepper
10 Olives, chopped
1 Clove garlic
12 Tortillas
1 tb Vinegar
1/4 c Fat
2 tb Olive oil

Shredded lettuce

Cook fish in one cup water with the salt, laurel, thyme, marjoram,
pepper, garlic and vinegar fifteen minutes or until fish can be
flaked with a fork. Drain and shred. Fry in the olive oil for five
minutes onion, tomatoes and parsley and then add the shredded fish
and the olives. Fry tortillas in fat until lightly toasted. Spread on
each a spoonful of the fish, a layer of shredded lettuce and sprinkle
with the hot fat in which the tortillas were fried.

Yield: Six servings.

Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria
Alvarez

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