Vegetarian Baja Fish Tacos
Prep time
Cook time
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Learn how to make delicious breaded fish tacos out of mushrooms! These vegan/vegetarian tacos are crazy easy with ingredients you for sure already have in your pantry. Fish tacos can be filled with either breaded and fried (not healthy!) or grilled/baked (healthy!) mushrooms. Obviously we went with fried, because life is so much more fun with breaded food!
Recipe type: Main
Cuisine: Mexican
Serves: 4
  • 1 cup ripe mango, diced
  • ½ red onion, finely chopped
  • 1 tbsp fresh lime juice
  • 1 tbsp chopped fresh cilantro
  • pinch of salt, to taste
  • 1 jalapeño pepper, seeded and minced
  • 5 cups of your favourite frying oil (I like non-GMO canola or coconut)
  • ¾ cup unbleached all-purpose flour
  • 1 tbsp ground seaweed, I like kelp or kombu
  • 1½ tsp black pepper, freshly ground
  • 1 tsp salt
  • 1 tsp garlic powder
  • ¼- 1/2 cup of almond milk
  • 4 eggs worth of egg replacer
  • 1 -2 cups oyster or portobello (sliced) mushrooms (depending on how many tacos you are making)
  • 8 corn tortillas
  1. Combine first 6 ingredients to make your spicy mango salsa and set aside.
  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.
  3. In a medium size bowl, combine flour, seaweed, black pepper, 1 teaspoon salt, and garlic powder, stirring with a whisk to combine well.
  4. In a separate bowl, combine egg replacer and almond milk and whisk until well combined.
  5. Coat mushrooms in the flour mixture and dredge in the egg replacer mixture, and back to the flour until evenly coated.
  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.
  7. Remove “fish” pieces from hot oil and place on a plate lined with paper towel to blot and remove excess oil.
  8. Allow 5 minutes between batches for the oil to heat up again to 375. Repeat procedure until you are out of mushroom “fish”!
  9. Heat corn tortillas in the oven for a few minutes.
  10. Divide the mushroom “fish” evenly between the tortillas and add salsa.
I also love to add my favourite hot sauce!
Recipe by The Edgy Veg at