Caribbean Chicken Tacos and Iowa St. Croix Rosé . . . perfect for Spring.

These tacos, and especially the salsa, are full of flavors. Tassel Ridge Iowa St. Croix Rosé has just enough body to stand up to these flavors but not overwhelm them. A dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish, Iowa St. Croix Rosé is best served chilled.

Tassel Ridge® Caribbean Chicken Tacos

Servings 4 people


  • 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)


  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


  • 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


  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

Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled.