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Export 13 ingredients for grocery delivery
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.
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