Best 2 Sheet Pan Crispy Fish Tacos With Chili Roasted Corn Recipes

Embark on a culinary adventure with our sheet-pan crispy fish tacos, a symphony of flavors that will tantalize your taste buds. This delectable dish combines perfectly seasoned fish, roasted corn, and a zesty chili sauce, all nestled in warm tortillas. Alongside this taco extravaganza, we also present tantalizing recipes for a refreshing cucumber-jicama slaw, a creamy avocado-tomatillo salsa, and a vibrant pickled red onion relish. These accompaniments add layers of texture and freshness, elevating the tacos to a whole new level of deliciousness. Get ready to transport your taste buds to a fiesta of flavors with our sheet-pan crispy fish tacos and their delightful accompaniments.

Here are our top 2 tried and tested recipes!

SHEET-PAN CRISPY FISH TACOS WITH CHILI-ROASTED CORN

Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn image

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

Ingredients

1 1/2 cups pumpkin seeds (pepitas)
1 1/2 cups panko (Japanese breadcrumbs)
2 1/4 teaspoons kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
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
2 large eggs
1/2 cup mayonnaise, divided
3 teaspoons chili powder, divided
Nonstick vegetable cooking spray
4 ears of corn, husked
12 taco-size corn tortillas
Shredded green cabbage, sliced avocado, cilantro leaves with tender stems, pickled jalapeño slices, hot sauce, and lime wedges (for serving)
Special equipment:
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet; 2 (18x13") rimmed baking sheets

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.

EASY SHEET PAN FISH TACOS

Easy Sheet Pan Fish Tacos image

Flaky white fish with crusty, caramelized edges is topped with a cilantro slaw and drizzled with a smoky sour cream sauce in this simple fish taco recipe. Baking the fish on a sheet pan is a little heathier and a lot less messy than frying it, and means cleanup will be a breeze! For family dinners or casual get-togethers, set this up as a taco bar with other toppings such as pico de gallo, avocado slices, pickled red onions, crumbled cotija cheese, and black beans.

Provided by NicoleMcmom

Categories Mexican Fish Tacos

Time 30m

Yield 4

Number Of Ingredients 23

Ingredients

1 tablespoon chili powder
1 teaspoon ground paprika
1 teaspoon ground cumin
1 teaspoon onion powder
1 teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoons olive oil
4 (5 ounce) mahi mahi fillets
8 small flour tortillas
1 medium lime, cut into wedges
4 cups coleslaw mix
½ cup finely chopped fresh cilantro
1 medium jalapeno pepper, seeded and minced
2 tablespoons olive oil
1 medium lime, juiced
1 teaspoon red wine vinegar
¼ teaspoon garlic powder
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
1 (8 ounce) container sour cream
1 canned chipotle pepper in adobo, finely chopped
1 tablespoon adobo sauce
¼ teaspoon kosher salt

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with foil.
Mix together chili powder, paprika, cumin, onion powder, salt, and pepper for tacos in a small bowl until well combined.
Brush 2 tablespoons oil all over the prepared pan, then add mahi mahi fillets. Drizzle remaining 1 tablespoon oil over the fillets and rub to coat. Sprinkle spice mixture evenly over both sides of the fillets.
Bake in the preheated oven until fish flakes evenly with a fork and drippings are caramelized, 10 to 12 minutes.
While the fish is baking, prepare slaw by combining coleslaw mix, cilantro, jalapeno pepper, oil, lime juice, vinegar, garlic powder, salt, and pepper in a bowl; toss until well combined.
Stir together sour cream, chipotle in adobo, adobo sauce, and salt for crema together in a small bowl.
Char tortillas over a gas flame.
Remove fish from the oven and flake it with a fork.
Fill tortillas with fish and slaw. Drizzle with crema and squeeze lime wedges over top.

Nutrition Facts : Calories 636.5 calories, Carbohydrate 46.1 g, Cholesterol 128.7 mg, Fat 35.5 g, Fiber 6.2 g, Protein 35.2 g, SaturatedFat 11.3 g, Sodium 1337.6 mg

Tips:

Choose the right fish: For this recipe, white fish such as tilapia, cod, or halibut are recommended. They cook quickly and have a mild flavor that pairs well with the other ingredients.
Season the fish properly: Before cooking, season the fish with a blend of spices such as chili powder, cumin, and paprika. This will enhance the flavor of the fish and make it more flavorful.
Roast the corn: Roasting the corn in the oven adds a smoky and slightly charred flavor that complements the fish tacos. Be sure to toss the corn with olive oil and chili powder before roasting.
Make the slaw ahead of time: The slaw can be made up to a day in advance, which saves time on the day you're serving the tacos. Simply combine the cabbage, red onion, cilantro, and lime juice in a bowl and refrigerate.
Assemble the tacos just before serving: To ensure the tacos are fresh and crispy, assemble them just before serving. Place a piece of fish, some roasted corn, and slaw on a tortilla and top with your favorite toppings, such as salsa, guacamole, or sour cream.

Conclusion:

Sheet pan crispy fish tacos with chili roasted corn are a delicious and easy-to-make meal that is perfect for busy weeknights or casual gatherings. The combination of crispy fish, roasted corn, and fresh slaw makes for a flavorful and satisfying taco that will be enjoyed by all. With a little planning, you can have these tacos on the table in under 30 minutes. So next time you're looking for a quick and easy meal, give this recipe a try.