Step 1

Combine first 6 ingredients to make your spicy mango salsa and set aside.

Step 2

Add oil to a large heavy pan and heat over medium-high heat until a frying or candy thermometer reads 375 degrees F. Reduce heat to medium as not to burn the oil, but keep it at a consistent temperature.

Step 3

In a medium size bowl, combine flour, seaweed, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk to combine well.

Step 4

In a separate bowl, combine egg replacer and almond milk and whisk until well combined.

Step 5

Coat mushrooms in the flour mixture and dredge in the egg replacer mixture, and back to the flour until evenly coated.

Step 6

Carefully add 4 or 5 mushroom “fish” pieces to the hot oil, and cook 3 to 5 minutes or until golden brown and heated through, turning occasionally.

Step 7

Remove “fish” pieces from hot oil and place on a plate lined with paper towel to blot and remove excess oil.

Step 8

Allow 5 minutes between batches for the oil to heat up again to 375. Repeat procedure until you are out of mushroom “fish”!

Step 9

Heat corn tortillas in the oven for a few minutes.

Step 10

Divide the mushroom “fish” evenly between the tortillas and add salsa.