2 lbs boneless, skinless chicken breasts
1 Tbsp olive oil
1-1/2 Tbsp Caribbean Jerk seasoning, divided
1 (8 oz) carton sour cream
3 Tbsp chopped cilantro
1 Tbsp lime juice
1 pkg stand & stuff taco shells
1 pkg tri-color coleslaw
Preheat grill to medium-high heat. Pound chicken to an even thickness. Brush with oil and sprinkle with 1 Tbsp jerk seasoning. Grill chicken 5-6 minutes per side or until done. Let stand 5 minutes prior to thinly slicing.
Stir together sour cream, cilantro, lime juice, and remaining 1/2 Tbsp jerk seasoning.
Heat taco shells according to package directions. Place chicken in shells. Top with slaw mix and sour cream mixture.