I had a half slab of baby back ribs and a partial container of coleslaw leftover from the weekend and decided it was time to use it up in a crispy cheddar taco!
I have been making these crispy cheese tacos on the griddle all summer long and I can’t seem to get enough. The cheese is transformed by the direct sear on the griddle and becomes salty and savory with a brittle and crunchy texture – It’s become my summer of 2024 culinary craze.
Stay tuned!!
