Sheet-Pan Crispy Fish Tacos with Chili-Roasted Corn

1 ½ cups pumpkin seeds (pepitas)

1 ½ cups panko (Japanese breadcrumbs)

2 ¼ teaspoons kosher salt, divided

¾ teaspoon freshly ground black pepper, divided

3 to 4 skinless mild fish fillets (such as red snapper, striped bass, or halibut; each ¾" thick, about 1 pound total), pin bones removed

2 large eggs

½ 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)

subheading: Special equipment:

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

Directions at epicurious.com

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