Tassel Ridge® Caribbean Chicken Tacos

4 boneless, skinless chicken breasts, pounded to ½-inch thickness
1½ Tbsp Caribbean jerk seasoning
8 corn or flour tortillas (taco size)
2 cups shredded green cabbage (or packaged coleslaw mix)
fresh limes, if desired
Caribbean Salsa (recipe follows)

Slice chicken breasts into strips (or chop into bite-size pieces). Place in a bowl. Sprinkle with half of jerk seasoning. Stir. Sprinkle with remaining seasoning. Toss to coat. Cook chicken in large, greased skillet over medium heat for 5 to 8 minutes, until cooked through and internal temperature reaches 165°F. Fill each tortilla with cooked chicken. Top with cabbage and Caribbean Salsa. Serve with fresh lime wedges, if desired. Serves 4.


Caribbean Salsa

½ red bell pepper, diced
½ red onion, diced
1 mango, diced
1 cup diced pineapple
¼ cup roughly chopped cilantro
1 Tbsp fresh lime juice
½ tsp salt
½ tsp garlic powder

Combine pepper, onion, mango, pineapple, cilantro, lime juice, salt, and garlic powder in bowl. Stir well. Cover. Chill until ready to use.

Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé 

This recipe for tacos offers lots of flavor and that will be complemented by a wine with some body but not a wine that will overwhelm the tacos themselves. Tassel Ridge Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. It is best when served chilled.—Bob Wersen, Owner, Tassel Ridge Winery

Category : KIOA Recipe of the Week Posted on August 1, 2017

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