Sheet-Pan Crispy Fish Tacos With Chili-Roasted Corn
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
59
Sweetness
52
Sourness
44
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2.25 tsps
Kosher Salt (divided)2 large
Egg1 cup
Mayonnaise (divided)3 tsps
Chili Powder (divided)Directions:
1
Arrange racks in upper and lower thirds of oven and preheat to 350°F
2
Pulse pumpkin seeds in a food processor until finely chopped
3
Transfer to rimmed baking sheet and toss with panko
4
Toast until lightly browned, 10–12 minutes
5
Transfer to a large plate and stir in 3/4 tsp
6
Salt and 1/4 tsp
7
Pepper; wipe off sheet
8
Meanwhile, cut each fillet in half lengthwise
9
Slice each piece on a diagonal into 3/4" strips
10
Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp
11
Chili powder, 3/4 tsp
12
Salt, and 1/4 tsp
13
Pepper in a medium bowl
14
Set wire rack into rimmed baking sheet
15
Spray with cooking spray
16
Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere
17
Arrange in a single layer on prepared rack
18
Spread corn with remaining 1/4 cup mayonnaise
19
Sprinkle with remaining 1 1/2 tsp
20
Chili powder, 3/4 tsp
21
Salt, and 1/4 tsp
22
Pepper and arrange on second baking sheet
23
Place baking sheet with fish on upper rack of oven and corn on lower rack
24
Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18–22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes
25
Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side
26
(If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm
27
) Transfer to a plate and cover with a kitchen towel to keep warm
28
Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce
29
Serve with corn and lime wedges alongside
30
Arrange racks in upper and lower thirds of oven and preheat to 350°F
31
Pulse pumpkin seeds in a food processor until finely chopped
32
Transfer to rimmed baking sheet and toss with panko
33
Toast until lightly browned, 10–12 minutes
34
Transfer to a large plate and stir in 3/4 tsp
35
Salt and 1/4 tsp
36
Pepper; wipe off sheet
37
Meanwhile, cut each fillet in half lengthwise
38
Slice each piece on a diagonal into 3/4" strips
39
Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp
40
Chili powder, 3/4 tsp
41
Salt, and 1/4 tsp
42
Pepper in a medium bowl
43
Set wire rack into rimmed baking sheet
44
Spray with cooking spray
45
Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere
46
Arrange in a single layer on prepared rack
47
Spread corn with remaining 1/4 cup mayonnaise
48
Sprinkle with remaining 1 1/2 tsp
49
Chili powder, 3/4 tsp
50
Salt, and 1/4 tsp
51
Pepper and arrange on second baking sheet
52
Place baking sheet with fish on upper rack of oven and corn on lower rack
53
Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 18–22 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes
54
Meanwhile, working one at a time, warm tortillas with tongs directly over a gas burner, turning them often, until lightly charred and puffed in spots, about 1 minute per side
55
(If you don't have a gas stove, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm
56
) Transfer to a plate and cover with a kitchen towel to keep warm
57
Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeños, and hot sauce
58
Serve with corn and lime wedges alongside