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 torillas were fried. Source: "Good Food From Mexico" by Ruth Watt Mulvey and Luisa Maria Alvarez Posted by: Charles Walstrom Fidonet COOKING echo
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|Serving Size: 1 Serving (158g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 90 (30%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 30.8mg||9 %|
|Sodium 82mg||3 %|
|Potassium 466.5mg||12 %|
|Total Carbohydrate 34.2g||10 %|
|Dietary Fiber 5g||20 %|
|Sugars, other 29.2g|
|Protein 19.7g||28 %|
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Calories per serving: 302
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