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Place the flanken short ribs in a bag and pour the marinade over them, along with the white parts of the green onions. Let it marinate for 15-30 minutes, or you can refrigerate it overnight for deeper flavor.
Make the slaw by combining shredded cabbage, the green parts of the green onions, and the Hellman's Ginger Dressing. Mix well and set it aside.
Preheat your cooking surface, like the Blackstone griddle, with oil. Cook the marinated short ribs for about 3-4 minutes on each side until they are cooked to your desired doneness. Once cooked, remove the ribs from the griddle and place them on a cutting board. Chop the cooked short ribs into small bite-sized pieces.
Clean the griddle from any residue left by the ribs and warm or cook the tortillas (if using fresh tortillas).
Build the tacos by placing the cut short rib pieces on the tortillas. Top with the slaw and, if desired, add some sriracha sauce for an extra kick.
Note: Feel free to adjust the ingredients and toppings according to your preference. These tasty tacos are perfect for sharing with friends and family!
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