Huachinango en Tostado (Tostadas With Red Snappers)
Description
This Mexican main features Red Snapper 1 teaspoon Marjoram, Onion, chopped fine 1/2 teaspoon Pepper, Salt 10 Olives, chopped. It delivers aromatic, well-seasoned taste, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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and drained 12 Tortillas 1 ts Laurel 1 tb Vinegar 1 ts Thyme 1/4 c Fat 3 Sprigs parsley, chopped fine 2 tb Olive oil Shredded lettuce
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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.
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Drain and shred.
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Fry in the olive oil for five minutes onion, tomatoes and parsley and then
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add the shredded fish and the olives.
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Fry tortillas in fat until lightly toasted.
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Spread on each a spoonful of the fish, a
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layer of shredded lettuce and
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sprinkle with the hot fat in which the tortillas were fried
Nutrition Facts
- Amount Per Serving
- Calories 451.5kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4877.1mg204%
- Total Carbohydrate 115.8g39%
- Dietary Fiber 0.4g2%
- Sugars 114.5g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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