Sheet Pan Spicy Shrimp Tacos with Jalapeño Lime Crema

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!