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top view close up of vegan tuna salad with oven baked chips, diced avocado, lime and chopped purple cabbage

Deconstructed Vegan Fish Tacos

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  • Author: Gigi & Sersie
  • Total Time: 50 minutes
  • Yield: 4 1x
  • Diet: Vegan


These Deconstructed Vegan Fish Tacos are oil-free, gluten-free, and full of flavor. Made with carrot-based Vegan Tuna Salad and Oven-Baked Tortilla Chips, these "tacos" can be eaten on their own as a meal for 2 to 4 people, and are also fantastic as a shared appetizer for 6 to 8 people. #veganfishtacos #vegantunasalad #ovenbakedtortillachips #healthyveganrecipes #wfpbno #oilfree #danielfastrecipes #danielfastcompliant #nooil #glutenfree


Units Scale

Vegan Tuna Salad (1/2 batch)

  • 3 medium carrots (trimmed and peeled)
  • 1/4 cup chopped red onion
  • 2 Tbsp diced bell pepper
  • 2 Tbsp diced celery
  • 2 Tbsp diced cucumber
  • 2 tsp minced dill pickle
  • 2 tsp pickle juice
  • 1/2 nori sheet, finely chopped
  • 2 Tbsp packed fresh herbs (cilantro, dill, parsley-any one, two, or all three)
  • 2 tsp mushroom powder (optional, but recommended)
  • 1/2 batch of Best Vegan Mayo
  • salt and pepper to taste

Oven-Baked Tortilla Chips (1/2 batch)

  • 6 to 8 corn tortillas


  • 1 avocado, pitted and diced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup purple or green cabbage, finely chopped
  • 1 lime, sliced

Vegan Fish Taco Sauce (optional)

  • 1/4 cup Best Vegan Mayo (or half batch)
  • 1 Tbsp water
  • 2 tsp fresh lemon juice
  • 2 Tbsp dill pickle, minced
  • 1 1/2 tsp fresh dill or parsley, chopped


Vegan Tuna Salad

This recipe starts by preparing the carrots. I've made this two ways: using a blender and a juicer. The carrots shreds come out dryer with the juicer than a blender with a nut bag. However, the blender is an excellent substitute if you don't have a juicer.

Juicer method: Put carrots into the juicer. Use the shreds for the recipe. Check out the video in the recipe blog for a demonstration. You'll want to pick out any large chunks and just eat those. For the juice, just drink it on its own or add some ginger, lemon juice, or an apple after you've removed the carrot shreds, though.

Blender method: Put chopped carrots into the blender with a bit of water (about ¼ to ⅓ cup) to help process the carrots. After blending to a shredded consistency, use a nut bag and a large bowl to remove the moisture. Save the juice for drinking or adding to a smoothie.

Combine shredded carrots and all other ingredients (diced red onion, diced bell pepper, diced celery, minced dill pickle, pickle juice, finely chopped nori, fresh herbs, mushroom powder, and Best Vegan Mayo) into a large bowl and stir well to combine—salt and pepper to taste. Of course, add more pickle juice or diced pickle if you want more tang. If you want more fishy flavor, add more nori seaweed. If you want a more oniony taste, add more red onion or throw in some chopped green onion. Put the vegan tuna salad in the refrigerator to chill while you pull the other items together.

Oven-Baked Tortilla Chips

Preheat the oven to 350°F (or 175°C). 

Stack and cut refrigerated or room temperature corn tortillas in half. Continue to cut into triangles, yielding 4 or 6 chips per tortilla. 

Spread the tortillas onto a shallow baking sheet. 

Pop in the oven at 350°F (or 175°C) and bake for 8 to 10 minutes or until crispy. Be sure to check on them about 7 minutes in to see if they need to come out sooner or stay in longer. 

*Note: These corn tortillas work well in an air fryer at 350°F (or 175°C)  for 7 to 9 minutes.

Vegan Fish Taco Sauce (Optional)

Combine 1/4 cup (or half batch of the Best Vegan Mayo), plus water, lemon juice, minced dill pickle, and fresh chopped dill or parsley. This sauce is like the vegan version of a traditional tartar sauce.

Arrange Deconstructed Fish Tacos

Arrange vegan tuna salad in a bowl, add toppings and serve with Oven-Baked Tortilla Chips and (optional) vegan tartar sauce on the side.

Leftover vegan tuna salad stores well in an airtight container in the refrigerator for up to 4 days. Avocado will brown but still okay to eat. Do not refrigerator oven-baked tortilla chips. These store well in a bag or covered bowl on the counter. Freezing is not recommended.



  1. Juicer or high-powered blender
  2. Nut milk bag (if using a high-powered blender)
  3. Knife
  4. Cutting board
  5. Measuring cup
  6. Measuring spoons
  7. Oven or air fryer for corn tortillas
  8. Baking sheet (if using the oven for corn tortillas)
  9. Mini-blender (for vegan mayo)
  10. Stovetop (for quick-cooking cashews for vegan mayo)
  • Prep Time: 40 minutes
  • Cook Time: 10 minutes
  • Category: Lunch/Dinner Entrée
  • Method: Varies
  • Cuisine: Southwestern