Sheet Pan Fish Tacos
This Baja California staple is made simple with a cooling rack and a baking sheet.
Cook Time 30 minutes
Total Time 30 minutes
Ingredients
- 12 taco-size corn tortillas
- 4 skinless mild fish fillets pin bones removed
- 4 ears of corn husked
- 1 1/2 cups pumpkin seeds
- 1 1/2 cups panko
- 1/2 cup mayonnaise divided
- 3 teaspoons chili powder divided
- 2 1/4 teaspoons kosher salt divided
- 3/4 teaspoon freshly ground black pepper divided
- 2 large eggs
- Nonstick vegetable cooking spray
- Shredded green cabbage sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
Instructions
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Preheat the oven to 350 degrees.
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In a food processor, pulse the pumpkin seeds until fine crumbs. Mix with panko, salt, and pepper, and toss on a baking sheet. Roast for 10-12 minutes. Remove and set aside.
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Slice each piece of fish into strips. Spray the wire rack with cooking spray and set in the sheet pan.
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Next, whisk the mayonnaise, eggs, chili powder, salt, and pepper together until smooth.
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Dip each piece of fish in the mayo mix then coat evenly in the pumpkin-seed panko mixture.
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Spread in a single layer on the rack.
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Next, brush the corn with the rest of the mayonnaise then sprinkle with the chili powder, salt, and pepper. Place on another baking sheet.
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Roast the fish for 18-20 minutes on the upper rack of the oven. Roast the corn for 20-22 minutes on the lower rack.
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Warm your tortillas.
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Fill tortillas with fish pieces and any toppings your heart desires. Serve alongside corn.
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Enjoy! 😀
