• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Huachinango En Tostado (Red Snapper with Tost

  • Recipe Submitted by on

Category: Mexican, Fish

 Ingredients List

  • 1 lb Red snapper
  • 1 ts Salt
  • 1 ts Laurel
  • 1 ts Thyme
  • 1 ts Marjoram
  • 1/2 ts Pepper
  • 1 Garlic clove
  • 1 tb Vinegar
  • 2 tb Olive oil
  • 1 sm Onion; chopped finely
  • 3 Tomato; peeled, chopped &
  • -drained
  • 3 Parsley sprig; chopped fine
  • 10 Olive; chopped
  • 12 Tortillas
  • 1/4 c Shortening
  • Lettuce; shredded


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.

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