Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn | Food Stuff

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

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Ingredients

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