Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           Cup  olive oil
  2                     red onions -- halved and sliced
                        thin
  1           Teaspoon  salt
  1 1/2      Teaspoons  pepper
  2          Teaspoons  minced fresh thyme
  1 1/2         Pounds  red snapper -- cut into bite-size
                pieces  
  1           Teaspoon  minced garlic
  2          Teaspoons  lime juice
  2          Teaspoons  soy sauce
  2          Teaspoons  minced fresh oregano
  8                     soft corn tortillas -- warmed
  3               Cups  shredded iceberg lettuce

Preparation:

In a skillet heat 2 tablespoons oil over moderately high heat until hot. Add onions, salt, 1/2 teaspoon pepper, and thyme and sauté until rich golden in color. Heat another skillet over moderately high heat until hot and add remaining 2 tablespoons oil. Swirl and add snapper. Sauté for 2 minutes, turning frequently, Add garlic, lime juice, and soy sauce and sauté until liquid is nearly evaporated and snapper is light golden in color. Add oregano and remaining pepper and toss to combine. Add onion mixture and toss well. Fill tortillas with lettuce and top with snapper and onion mixture.

Nutritional Information:

326 Calories (kcal); 16g Total Fat; (44% calories from fat); 36g Protein; 8g Carbohydrate; 63mg Cholesterol; 816mg Sodium