Description
These Crispy Crab and Shrimp Queso Taquitos are golden, gooey, and indulgent. A creamy cheese and seafood filling wrapped in tortillas and crisped to perfection.
Ingredients
Units
Scale
- 225g cooked shrimp, chopped
- 225g crab meat, shredded (fresh or canned, drained well)
- 120g Monterey Jack cheese, shredded
- 120g cream cheese (regular or reduced-fat)
- 120ml queso dip (mild or spicy)
- 1 tbsp fresh cilantro, chopped
- 1/2 tsp garlic powder
- 1/4 tsp smoked paprika
- 8 small flour tortillas (or gluten-free corn tortillas)
- 2 tbsp butter or neutral oil
Instructions
- In a large mixing bowl, combine shrimp, crab, Monterey Jack cheese, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika. Stir until smooth and evenly mixed.
- Lay out tortillas and spoon 2–3 tablespoons of filling in the center. Roll tightly and secure each one with a toothpick.
- Warm butter or oil in a skillet over medium heat until it shimmers, about 2–3 minutes.
- Add the rolled taquitos to the skillet in batches. Fry for 3–4 minutes per side until golden brown and crisp.
- Transfer to a paper towel-lined plate. Remove toothpicks. Drizzle with warm queso and garnish with extra cilantro.
Notes
Store cooled taquitos in the fridge up to 3 days or freeze for 1 month. Reheat in oven (180°C for 10–12 mins), air fryer (190°C for 5–6 mins), or microwave (softer texture). Use warm tortillas to prevent cracking, and avoid overfilling. Add jalapeños or chipotle for a twist, or pair with guacamole, salsa, or elote.
Nutrition
- Serving Size: 1 taquito
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
