Sheet-Pan Crispy Fish Tacos with Chilli-Roasted Corn

Ingredients for Sheet-Pan Crispy Fish Tacos with Chilli-Roasted Corn

• 210g pumpkin seeds (pepitas)

• 170g panko (Japanese breadcrumbs)

• 2 1/4 teaspoons kosher salt, divided

• 3/4 teaspoons freshly ground black pepper, divided

• 3–4 skinless mild fish fillets (such as red snapper, striped bass, or halibut

• each 3/4" thick, about 450g total), pin bones removed

• 2 large eggs

• 80g mayonnaise, divided

• 3 teaspoons chilli powder, divided

• Nonstick vegetable cooking spray

• 4 ears of corn, husked

• 12 taco-size corn tortillas

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

• An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet

• 2 (18x13") rimmed baking sheets

Arrange racks in upper and lower thirds of oven and preheat to 177°C. 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 teaspoons salt and 1/4 teaspoons pepper; wipe off sheet.

Meanwhile, cut each fillet in half lengthwise. Slice each piece on a diagonal into 3/4" strips. Whisk eggs, 40g mayonnaise, 1 1/2 teaspoons chilli powder, 3/4 teaspoons salt, and 1/4 teaspoons 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 60ml mayonnaise. Sprinkle with remaining 1 1/2 teaspoons chilli powder, 3/4 teaspoons salt, and 1/4 teaspoons 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 177°C 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, coriander, jalapeños, and hot sauce. Serve with corn and lime wedges alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.