SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN
Skip the mess of deep frying. Pumpkin seed- and panko-crusted fish stays extra crispy when baked on a cooling rack set over a baking sheet, which allows air to circulate around the pieces.
Provided by Rhoda Boone
Categories Fish Kid-Friendly Dinner Spring Summer Healthy Tortillas Seed Pescatarian Dairy Free Sheet-Pan Dinner Sheet Pan Small Plates
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in upper and lower thirds of oven and preheat to 350°F. Pulse pumpkin seeds in a food processor until finely chopped. Transfer to rimmed baking sheet and toss with panko. Toast until lightly browned, 10-12 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, 18-22 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 350°F 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, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.
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Ikraan salax Mss Eglan
[email protected]These tacos were amazing! The fish was cooked perfectly and the chili-roasted corn was the perfect topping. I will definitely be making these again!
Reshma lama
[email protected]Overall, these tacos were a good weeknight meal. They were easy to make and relatively healthy. I would definitely make them again, but I would make a few changes to the recipe.
makayla peskie
[email protected]The tacos were good, but I thought the fish was a little overcooked. I would cook it for a shorter amount of time next time.
Sojib Gaming
[email protected]These tacos were a bit too spicy for my taste, but they were still very good. I would use less chili powder next time.
Islam Saied
[email protected]I loved these tacos! The fish was crispy and flavorful, and the corn was roasted to perfection. The chili sauce added a nice kick. I will definitely be making these again.
DinoVerse
[email protected]These tacos were delicious! The fish was flaky and flavorful, and the corn was roasted to perfection. The chili sauce added a nice kick. I will definitely be making these again.
Granville Andrew
[email protected]Overall, these tacos were a good weeknight meal. They were easy to make and relatively healthy. I would definitely make them again, but I would make a few changes to the recipe.
Rik
[email protected]The tacos were good, but I thought the fish was a little overcooked. I would cook it for a shorter amount of time next time.
Emon Sk
[email protected]These tacos were a bit too spicy for my taste, but they were still very good. I would use less chili powder next time.
AG Gaming
[email protected]I loved these tacos! The fish was crispy and flavorful, and the corn was roasted to perfection. The chili sauce added a nice kick. I will definitely be making these again.
Alex La Guidara
[email protected]These tacos were amazing! The fish was cooked perfectly and the chili-roasted corn was the perfect topping. I will definitely be making these again!
Javier Mena
[email protected]Overall, these tacos were a good weeknight meal. They were easy to make and relatively healthy. I would definitely make them again, but I would make a few changes to the recipe.
Replay Zay
[email protected]The chili-roasted corn was a bit too spicy for my liking. I would use less chili powder next time.
Omotosure Ibrahim
[email protected]The tacos were good, but I thought the fish was a little overcooked. I would cook it for a shorter amount of time next time.
khalil ahmedjutt
[email protected]These fish tacos were a bit bland for my taste. I think I would have liked them better if I had used a different type of fish, like salmon or halibut.
Don Dada
[email protected]Followed the recipe exactly and the tacos turned out amazing! The fish was cooked perfectly and the chili-roasted corn was a great addition. Will definitely make again!
Kobbi Planetz
[email protected]Delicious! The fish was crispy on the outside and flaky on the inside. The corn was roasted to perfection and the chili added a nice kick. I'll be making these tacos again for sure.
Sarwar Lashar
[email protected]These tacos were easy to make and turned out great! I used tilapia and it cooked perfectly in the oven. The chili-roasted corn was also a nice touch. Will definitely make again!
Mari
[email protected]I'm not a big fish fan, but I loved these tacos! The fish was so well-seasoned and the corn was the perfect complement. I'll definitely be making these again.
Loziyo Bazitye
[email protected]These fish tacos were a hit with my family! The fish was perfectly cooked and crispy, and the chili-roasted corn added a delicious smoky flavor. I will definitely be making this recipe again.