15 taco shells
1 cup sour cream
2 Tbsp fresh lime juice
1/2 tsp ground cumin
6 boneless skinless chicken breasts, pounded to 1/2 inch thickness (about 3 pounds)
2 Tbsp Caribbean seasoning
1/4 cup vegetable oil, divided
2 cups shredded Monterey Jack and Cheddar cheese blend
Preheat oven to 350°.
Place taco shells on a rimmed baking sheet. Bake until heated, about 6-8 minutes.
In a small bowl, combine sour cream, lime juice, and cumin. Sprinkle chicken breasts evenly with seasoning.
In a large skillet, heat 2 Tbsp oil over medium heat. Add 3 chicken breasts, and cook until chicken is done (4-5 minutes) per side. Repeat procedure with remaining 2 Tbsp oil and 3 chicken breasts. Let stand for 10 minutes. Cut chicken into thin slices. Divide chicken evenly among taco shells. Top with shredded cheese and sour cream mixture. Garnish with lime wedges, fresh cilantro, if desired.
We also use jalapeno slaw to top the tacos, and we use Old El Paso stand n stuff taco shells and McCormick Perfect Pinch Caribbean Seasoning.