GFCF Fish Tacos

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While I lived in San Diego, I was introduced to fish tacos and I fell in love! If your family doesn't care for fish then substitute beef or chicken. Either way, prepare yourself for the social and language opportunities for this smorgasbord. It is truly a wonderful treat!

Taco shells (Garden of Eatin' blue or yellow corn shells)

Filling

1 pound mild fish fillet (catfish or tilapia)
1/2 cup GFCF bread crumbs
3 tablespoons olive oil

Toppings

1-1/2 cups shredded lettuce
1/4 cup sliced Kalamata olives
1/2 cup chopped tomatoes
1/4 cup chopped onions
red and/or green salsa (many okay, try Jardine's, Green Mountain Gringo)
GFCF cheese (Tofutti or Soymage) (optional)

1) Chop the fish into 1/2-inch cubes and put in plastic bag. Add GFCF bread crumbs to bag and shake to coat completely.
2) Add oil to skillet and heat over medium-high heat. Add fish and fry for 5 to 7 minutes, until fish is completely cooked.
3) Arrange fish and toppings, each in a separate bowl, and encourage polite table etiquette while serving.