Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn

If you want to add more Mexican recipes to your collection, Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn might be a recipe you should try. This recipe serves 4 and costs $2.16 per serving. One portion of this dish contains approximately 22g of protein, 40g of fat, and a total of 709 calories. It works well as a rather inexpensive main course. It is a good option if you're following a dairy free diet. This recipe is liked by 307 foodies and cooks. Head to the store and pick up black pepper, pumpkin seeds, corn tortillas, and a few other things to make it today. It is brought to you by Epicurious. From preparation to the plate, this recipe takes roughly 1 hour. With a spoonacular score of 84%, this dish is excellent. If you like this recipe, take a look at these similar recipes: Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn, Sheet-Pan Chicken Saltimbocca With Roasted Potatoes and Crispy Kale, and Pan Roasted Cod Fish Tacos.

Servings: 4

Preparation duration: 30 minutes

Cooking duration: 60 minutes

 

Ingredients:

3/4 teaspoon freshly ground black pepper, divided

3 teaspoons chili powder, divided

12 taco-size corn tortillas

4 ears of corn, husked

2 large eggs

3–4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each 3/4" thick, about 1 pound total), pin bones removed

Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)

2 1/4 teaspoons kosher salt, divided

An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet; 2 (18x13") rimmed baking sheets

1/2 cup mayonnaise, divided

1 1/2 cups panko (Japanese breadcrumbs)

1 1/2 cups pumpkin seeds (pepitas)

Equipment:

food processor

oven

baking sheet

wire rack

whisk

bowl

knife

paper towels

microwave

stove

tongs

aluminum foil

kitchen towels

Cooking instruction summary:

Preparation Arrange racks in upper and lower thirds of oven and preheat to 350F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 1012 minutes. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet. Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray. Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet. Place baking sheet with fish on upper rack of oven and corn on lower rack. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 1822 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes. 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. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm. Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeos, and hot sauce. Serve with corn and lime wedges alongside.

 

Step by step:


1. Arrange racks in upper and lower thirds of oven and preheat to 350F. Pulse pumpkin seeds in a food processor until finely chopped.

2. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 1012 minutes.

3. Transfer to a large plate and stir in 3/4 tsp. salt and 1/4 tsp. pepper; wipe off sheet.

4. Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips.

5. Whisk eggs, 1/4 cup mayonnaise, 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Set wire rack into rimmed baking sheet. Spray with cooking spray.

6. Dredge each piece of fish in mayonnaise mixture, then roll in pumpkin-panko mixture, pressing to adhere. Arrange in a single layer on prepared rack.

7. Spread corn with remaining 1/4 cup mayonnaise. Sprinkle with remaining 1 1/2 tsp. chili powder, 3/4 tsp. salt, and 1/4 tsp. pepper and arrange on second baking sheet.

8. Place baking sheet with fish on upper rack of oven and corn on lower rack.

9. Bake fish until opaque and flesh flakes apart when pierced with a paring knife, 1822 minutes, and bake corn, turning once halfway through, until tender, about 20 minutes.

10. 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. (If you don't have a gas stove, wrap tortillas in foil and heat in a 350F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.)

11. Transfer to a plate and cover with a kitchen towel to keep warm.

12. Divide fish among tortillas and top with cabbage, avocado, cilantro, jalapeos, and hot sauce.

13. Serve with corn and lime wedges alongside.


Nutrition Information:

Quickview
704k Calories
21g Protein
40g Total Fat
71g Carbs
22% Health Score
Limit These
Calories
704k
35%

Fat
40g
62%

  Saturated Fat
7g
45%

Carbohydrates
71g
24%

  Sugar
8g
10%

Cholesterol
105mg
35%

Sodium
1761mg
77%

Get Enough Of These
Protein
21g
43%

Manganese
1mg
89%

Phosphorus
720mg
72%

Magnesium
247mg
62%

Vitamin K
51µg
49%

Fiber
9g
39%

Vitamin B1
0.51mg
34%

Selenium
22µg
32%

Iron
5mg
30%

Copper
0.59mg
30%

Vitamin B3
5mg
29%

Zinc
4mg
27%

Folate
93µg
23%

Vitamin B2
0.36mg
21%

Potassium
704mg
20%

Vitamin B6
0.4mg
20%

Vitamin E
2mg
17%

Vitamin A
773IU
15%

Vitamin B5
1mg
15%

Calcium
141mg
14%

Vitamin C
6mg
8%

Vitamin B12
0.36µg
6%

Vitamin D
0.58µg
4%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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