Tacos are a family favorite in our house, and we have some version of them at least every other week. Not only are they delicious, regardless of what kind of tacos you make, they come together relatively quickly on a busy weeknight. We have made this Sheet Pan Shrimp Tacos recipe from Damn Delicious twice in the past two weeks! I love how easy it is to cook the shrimp in the oven, leaving you enough time to prepare all the other ingredients. Since we are only serving three right now, I halved the recipe and it worked out well. I also skipped the queso fresca (which is impossible to find in Hong Kong) and made a Cilantro Jalapeño Lime Crema instead. It was great on the tacos and on rice and bean bowls later in the week, too.
You can find the recipe for the Sheet Pan Shrimp Tacos on the Damn Delicious website. My Cilantro Jalapeño Lime Crema recipe is below. It is also fine to leave out the jalapeño if you are not a fan or don’t have one, and feel free to adjust the amounts of the other ingredients to suit your personal taste. This is enough for the full batch of tacos, so if you make a half batch of the tacos like I do, you will have leftover sauce to use all week. Yay!
Cilantro Jalapeño Lime Crema
1 cup sour cream
1 cup coriander (leaves and tender stems, roughly chopped)
2 Tablespoons mayonnaise
1 medium Persian or two small Thai limes (juice and zest)
1 garlic clove
1 jalapeño (seeded and roughly chopped)
1/4 teaspoon salt
Combine all ingredients in a blender or food processor and process until smooth. Refrigerate until ready to use. Keeps in the fridge for about one week. (I store it in a squeeze bottle so it is ready for tacos, burrito bowls, salad, eggs or anything else. 🙂)
Forgot the mayonnaise. Oops! 
