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Huachinango En Tostado (Tostadas with Red Snappers)















1 pound red snapper fillets
1 small onions
finely chopped
1 teaspoon salt
3 tomatoes
peeled, chopped and drained
1 teaspoon laurel leaf
1 teaspoon thyme
3 sprigs parsley leaves
chopped fine
1 teaspoon marjoram
½ teaspoon black pepper
10 olives
1 garlic cloves
12 flour tortillas
1 tablespoon vinegar
¼ cup lard
2 tablespoons olive oil


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 23056% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 44mg 15%
Sodium 443mg 18%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 42g
Vitamin A 20% Vitamin C 28%
Calcium 5% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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