1 (2 to 3 pound) whole red snapper, scaled and gutted
1 medium onion, quartered
4 cloves garlic, smashed
1 serrano chili, halved
4 sprigs fresh thyme
2 bay leaves
8 whole black peppercorns
8 corn tortillas, cut into 1/2 inch strips
Vegetable oil, for frying
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 lime, juiced, plus lime wedges for garnish
1 medium onion, sliced, for garnish
4 ripe tomatoes, cut into chunks, for garnish
2 ripe avocados, peeled and cut into chunks, for garnish
Cilantro leaves, for garnish
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