Step-By-Step Instructions

• Prepare the Filling: In a mixing bowl, combine 8 ounces of softened cream cheese, 4 ounces of flaked lump crab meat, 4 ounces of chopped cooked shrimp, and 1 cup of shredded Mexican cheese blend. Add 1 tablespoon of lime juice, 1 teaspoon of chili powder, ½ teaspoon of ground cumin, ¼ teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Mix until the filling is smooth and well blended.
• Warm the Tortillas: To make the tortillas pliable for rolling, warm them briefly. Place 12 small flour tortillas in the microwave for about 10 seconds or heat them on a hot skillet for 15-20 seconds each.
• Assemble the Taquitos: Spoon approximately 2 tablespoons of the crab and shrimp filling onto each warmed tortilla. Roll the tortillas tightly and place them seam side down on a plate.
• Heat the Oil: In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it shimmers.
• Fry the Taquitos: Carefully place the assembled taquitos in the hot oil in batches, frying each batch for 2 to 3 minutes on each side until golden brown and crispy.
• Drain Excess Oil: Transfer the taquitos to a paper towel-lined plate to drain any excess oil.
• Garnish and Serve: Sprinkle fresh chopped cilantro over the taquitos and serve immediately while they're still warm.