Huachinango En Tostado (Tostadas with Red Snappers)

• 1 pound red snapper fillets
• 1 small onions finely chopped
• 1 teaspoon salt
• 3 each tomatoes peeled, chopped and drained
• 1 teaspoon laurel leaf
• 1 teaspoon thyme
• 3 Sprigs parsley leaves chopped fine
• 1 teaspoon marjoram
• 1/2 teaspoon black pepper
• 10 each olives chopped
• 1 clove garlic
• 12 each flour tortillas
• 1 tablespoon vinegar
• 1/4 cup lard
• 2 tablespoons olive oil
• 1 x lettuce shredded

1. 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.
2. Drain and shred.
3. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives.
4. Fry tortillas in fat until lightly toasted.
5. 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.

red snapper, onions, salt, tomatoes, laurel leaf, thyme, parsley, marjoram, black pepper, olives, clove garlic, flour tortillas, vinegar, lard, olive oil

Taken from recipeland.com/recipe/v/huachinango-en-tostado-tostadas-37377 (may not work)