Salsa Prep: (1 Hour Before Cooking)
Pour yourself a Big Unc Mango Wheat. You deserve it. Peel and remove the pit of the mangos, and grill over direct heat until caramelized. Dice your onion, jalapeño, and red bell pepper and lightly season with All Purpose. Chop your mango and your cilantro and add it to the veggies. Add the juice of 1 lime and stir to combine. Store in fridge.
Shrimp Prep: (30 Minutes Before Cooking)
Season your shrimp lightly with All Purpose and a generous blessing of Pollo Diablo. Chop your garlic. Store in fridge.
Taco Prep: (15 Minutes Before Cooking)
Thinly slice your green and red cabbage and season it with All Purpose.
Peel your Oaxaca cheese and set aside.
Saute your garlic in a pad of butter with a teaspoon of olive oil. Add your shrimp as soon as the garlic gets fragrant. Pour in some Big Unc Mango Wheat to fill the bottom of the pan. Add Big Unc Max Pain Hot Sauce to taste. Cover and simmer on low until shrimp are at desired temp.
Heat your corn tortillas in a light coat of oil and once you flip the tortilla, you’ll place some Oaxaca cheese directly on the cooking surface and once it melts you’ll add your tortilla on top. Let the cheese crisp for another minute before flipping it tortilla side down.
Build your taco with the seasoned cabbage, shrimp, mango salsa, and Big Unc Max Pain Hot Sauce to taste. Finish with a squeeze of lime juice.
Enjoy with another frosty cold Big Unc Mango Wheat Beer!