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Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn

Rhoda Boone
  • 90 minutes
  • Serves 4

INGREDIENTS

1

Ovenproof wire rack that fits inside an

3

Fish fillets, skinless mild

4

ears Corn

1

Green cabbage

2

Eggs, large

1/2 cup

Mayonnaise

3/4 tsp

Black pepper, freshly ground

3 tsp

Chili powder

2 1/4 tsp

Kosher salt

1

Vegetable cooking spray, Nonstick

1 1/2 cups

Pumpkin seeds

1 1/2 cups

Panko

12

Taco-size corn tortillas