Mix all the marinade ingredients and set aside.
Add seitans in to the bowl and toss well so that the marinade coats each piece evenly. Let it stand for a few minutes.
Heat the canola oil in a skillet or frying pan, and add the marinated seitan pieces and sliced serrano pepper.
Cover and cook for a few minutes.
Add the pickled jalapeno slices and roasted corn.
Taste and adjust the salt and pepper. Turn off the heat.
Heat some tortillas and add a generous amount of Jamaican brushfire seitan on each.
Top with some mangoes, cilantro and shredded purple cabbage.
Serve with Diablo sauce, avocado dressing and lime wedges.