Tassel Ridge® Caribbean Chicken Tacos


Chicken Ingredients

  • 4 boneless skinless chicken breasts, pounded to ½-inch thickness
  • 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

Caribbean Salsa Ingredients

  • 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


Chicken Directions

  1. 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 Directions

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

Recipe Notes

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