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