Jerk Chicken Taquitos Are the Spicy Twist You Need on This Classic Mexican Dish
Sometimes when you blend two cultures, the result is a culinary masterpiece. And you don’t have to tell Chef Keyshawn this twice — he gets it the first time around.
This personal chef in Tampa and Orlando is “new to the scene with a big love for fine cuisine,” as he writes on his website. But he’s not so new that he hasn’t already earned the following of over 90,000 food lovers on Instagram and 155,000 on TikTok — all ready to check out his recipes that make him “your mama’s favorite internet chef.”
One of his most recent shares that’s sure to make that sentiment accurate is his recipe for Jerk Chicken Taquitos — a mix of a traditional Jamaican seasoned chicken blended in a Mexican dish of small rolled-up tortillas. Yum.
He starts by dusting a butterflied chicken breast with Walkerswood Jerk Seasoning and Lawrys seasoned salt, two well-known players in the spice world. Searing the breasts in a cast iron skillet in grapeseed oil (a favorite among chefs because of its neutral taste and high smoke point), he keeps things juicy by only cooking the pieces halfway through. After shredding the chicken, he adds water, onions, and more jerk seasoning before finishing up with a simmer. Once finished, he rolls the shredded chicken along snuggly in a flour tortilla with cheese (Monterey Jack was his choice) and fries on both sides for a few minutes just until crunchy golden brown.
Because Chef Keyshawn knows that with spicy should come cool, he blends up an avocado crema with simple ingredients of sour cream, lime, cilantro, avocado, and a bit of chicken bouillon for serving sidecar to your crunchy masterpieces. He also makes his own pico de gallo with onion, jalapeño, tomato, fresh cilantro, salt, pepper, and garlic for a colorful topping.
If you want to forgo the extra spice and stick with a more traditional take on taquitos, this recipe for Crispy Chicken Taquitos is perfect to try.