Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         red snapper
   1      teaspoon      salt
   1      teaspoon      laurel
   1      teaspoon      thyme
   1      teaspoon      marjoram
     1/2  teaspoon      pepper
   1                    garlic clove
   1      tablespoon    vinegar
   2      tablespoons   olive oil
   1      small         onion -- chopped finely
   3                    tomato; peeled -- chopped and
   3                    parsley sprig -- chopped fine
  10                    olive -- chopped
  12                    tortillas
     1/4  cup           shortening
                        lettuce -- shredded

Preparation:

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