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:
covered percent of daily need
