Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema

• servings: 6 servings
• total time: 25 minutes

Ingredients

1 1/2 pounds large shrimp, peeled and deveined

2 tablespoons extra virgin olive oil

1-2 tablespoons cajun seasoning

1 tablespoon fresh thyme

kosher salt and black pepper

3 tablespoons salted butter

4 cloves garlic, chopped

warm tortillas, hard shells, shredded lettuce. and avocado, for serving

6 ounces cream cheese, or 1/2 cup sour cream

1/4 cup candied or pickled jalapeños (see note)

2 tablespoons lime juice

1/4 cup chopped cilantro

1/2 chopped mango

1/4 cup chopped cilantro

zest from 1 lime

Directions

1. Preheat the oven to 450° F.

2. On a baking sheet, toss the shrimp with olive oil, cajun seasoning, thyme, and a pinch each of salt and pepper. Arrange in a single layer. Roast 6-8 minutes or until the shrimp is cooked. During the last minute, pull the shrimp out, and add the butter and garlic. Switch the oven to broil and broil until lightly charred. Set the shrimp aside.

3. To make the crema. Mix all ingredients in a bowl. Taste, adding more jalapeños as desired.

4. To make the mango salsa. Toss everything in a bowl and add a pinch of sea salt.

5. Spread/drizzle the cream onto the taco shells, I use hard. Stuff the lettuce, avocado, and shrimp into each shell. Top with additional cream and cilantro. Then I like to wrap my hard shell tacos with a warmed soft tortilla. Delicious!

Nutrition

• Calories: 211 kcal