Name: Crispy Crab and Shrimp Queso Taquitos for Ultimate Crunch Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1 cup cooked shrimp, finely chopped; 1 cup cooked crab meat, shredded; 1 cup Monterey Jack cheese, shredded; 4 oz cream cheese, softened; 1 cup queso dip, mild or spicy; 1/4 cup fresh cilantro, chopped; 1 teaspoon garlic powder; 1 teaspoon smoked paprika; 10 small flour tortillas; 1/4 cup butter or oil for frying

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Introduction

These Crispy Crab and Shrimp Queso Taquitos combine tender seafood with creamy cheese in a perfectly crunchy tortilla. They make for a delightful snack or appetizer that’s quick to prepare and sure to impress.

The image shows a close-up of seven golden-brown, crispy rolled tacos stacked on top of each other in two layers. Each taco is filled with creamy white sauce and small orange shrimp bits visible at both open ends. The shells have a lightly bubbled texture with some green herb pieces scattered on top and around the base, adding a touch of color contrast. The tacos are placed on a piece of white paper on a wooden surface with a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cooked shrimp, finely chopped
1 cup cooked crab meat, shredded
1 cup Monterey Jack cheese, shredded
4 oz cream cheese, softened
1 cup queso dip, mild or spicy
1/4 cup fresh cilantro, chopped
1 teaspoon garlic powder
1 teaspoon smoked paprika
10 small flour tortillas
1/4 cup butter or oil for frying

Instructions

Step 1: In a large bowl, combine the chopped shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, and queso dip. Add the chopped cilantro, garlic powder, and smoked paprika, mixing until well incorporated.
Step 2: Place 2–3 tablespoons of the filling in the center of each small flour tortilla. Roll the tortilla tightly around the filling and secure with a toothpick if needed.
Step 3: Heat butter or oil in a skillet over medium heat. When hot, carefully add the taquitos seam-side down. Fry for 3-4 minutes per side until golden brown and crispy.
Step 4: Remove the taquitos from the skillet and take out the toothpicks. Serve hot, optionally drizzling with warm queso and garnishing with fresh cilantro.

Tips & Variations

Use freshly cooked shrimp and crab for the best flavor and texture.
Avoid overfilling the tortillas to prevent them from bursting while frying.
Serve with fresh guacamole or salsa for dipping to add extra flavor.
For a spicier kick, choose a spicy queso dip or add a pinch of cayenne pepper to the filling.

Storage

Store leftover taquitos in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet or oven to keep them crispy—avoid microwaving to prevent sogginess.

How to Serve

This image shows six golden-brown, crispy rolled taquitos stacked on top of each other. Each taquito reveals the filling inside, which has light pink shrimp pieces covered in melted white cheese and small green herbs. The taquitos have small, slightly darker toasted spots on the outside. The stack sits on a dark plate, and a few green herb leaves are scattered around it on a white marbled surface. There are blurred lemon wedges and a tomato in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the taquitos instead of frying?

Yes, baking is a healthier alternative. Place the taquitos on a baking sheet lined with parchment paper, brush lightly with oil, and bake at 400°F (200°C) for 15-20 minutes, turning halfway until crispy.

What can I use if I don’t have queso dip?

You can substitute queso dip with a mix of melted cheese and a little milk or cream for a creamy texture. Adding a dash of hot sauce or diced jalapeños can mimic the flavor of a spicy queso.