Prepare the mushrooms. Gently separate the oyster mushrooms into taco-sized pieces. Wipe them clean and trim away any tough ends.

Make the seasoned flour. In a shallow bowl, combine the kamut flour, onion powder, sweet basil, thyme, cayenne pepper, and sea salt.

Dredge the mushrooms. Place the water or coconut milk in a separate bowl. Dip each mushroom into the liquid, allow the excess to drip off, then coat thoroughly in the seasoned kamut flour. For an extra-crispy coating, dip the mushroom back into the liquid and coat it in the flour a second time.

Fry until crispy. Add enough grapeseed oil to cover the bottom of a skillet and heat over medium to medium-high heat. Working in batches, fry the mushrooms for about 2–3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan. Transfer to a wire rack or paper-towel-lined plate.

Warm the tortillas. Warm the chickpea tortillas in a dry skillet for about 20–30 seconds per side until soft and flexible.

Assemble the tacos. Layer each tortilla with shredded lettuce, sliced tomatoes, and crispy oyster mushrooms. Finish with the ranch if desired. Serve immediately while the mushrooms are hot and crispy.