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

kept byRN2B1961
recipe byEpicurious

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)
An ovenproof wire rack that fits inside an 18x13" rimmed baking sheet; 2 (18x13") rimmed baking sheets



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