Irresistible Crispy Crab And Shrimp Queso Taquitos You Need to Try Now

There’s something truly magical about Crispy Crab And Shrimp Queso Taquitos. They bring together the kind of comfort food that feels like a warm hug on a hectic evening—exactly what I crave after chasing my two little whirlwinds around all day. I remember the first time I tried making seafood taquitos at home. It was one of those nights when the kitchen was a complete mess, the kids were hungry, and I just wanted something quick but delicious. These taquitos became a little family favorite, a dish that’s simple enough for weeknights but special enough to impress. If you’re looking for a crispy, cheesy, and slightly indulgent treat that your whole family will love, you’re in the right place.

Why You’ll Love This Crispy Crab And Shrimp Queso Taquitos

Let me tell you, these Crispy Crab And Shrimp Queso Taquitos are a game changer—especially if you’re juggling kids, work, and life’s beautiful chaos, like me. They’re crispy, melty, and packed with the fresh flavors of crab and shrimp, all wrapped up in a golden tortilla. What makes them stand out is the queso blend that adds just the right creamy, cheesy kick without overpowering the delicate seafood taste.

From my early days standing next to my dad in our tiny kitchen, watching him stir pots and tell stories, I’ve learned that food doesn’t have to be fancy to be memorable. These taquitos are proof—easy to pull off, forgiving if you get a little messy (hello, spilled cheese!), and perfect for feeding a crowd or a hungry family. Plus, they fry up so crispy, you’ll feel like you’re at a little taco stand, but without the long wait or the crowds.

Ingredients You’ll Need for This Crispy Crab And Shrimp Queso Taquitos

• 1 cup cooked crab meat (fresh or canned, drained well)
• 1 cup cooked shrimp, chopped into bite-sized pieces
• 1 cup shredded Monterey Jack cheese (or mozzarella as a milder substitute)
• 1/2 cup cream cheese, softened
• 1/4 cup diced green onions
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 12 small corn tortillas (flour tortillas work too, but corn gives the best crunch)
• Vegetable oil, for frying (about 2 cups)
• Optional: fresh cilantro for garnish

If you’re short on crab, feel free to swap in more shrimp or even a flaky white fish for a slightly different twist. And if you’d like to lighten things up, baking these taquitos instead of frying is totally doable—just brush them with a little oil and bake at 425°F for about 15-20 minutes, flipping halfway through.

Nutrition Facts

• Calories: Approximately 280 per 3 taquitos serving
• Protein: 18 grams
• Fat: 14 grams (mostly from cheese and oil)
• Carbohydrates: 20 grams
• Fiber: 2 grams
• Sugar: 2 grams
• Sodium: 480 mg

Keep in mind these numbers can shift depending on the exact ingredients and cooking method you use. For example, baking instead of frying reduces fat content quite a bit. I always try to balance meals like this with a fresh side—maybe a simple salad or some grilled veggies—to round out the nutrition while keeping the comfort factor high.

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Steps to Create Your Crispy Crab And Shrimp Queso Taquitos

1. Start by combining the crab meat, chopped shrimp, shredded Monterey Jack cheese, softened cream cheese, diced green onions, garlic powder, smoked paprika, cumin, salt, and pepper in a large mixing bowl. Stir until everything is evenly mixed. I like to taste the filling at this point—sometimes I add a pinch more spice or salt depending on my mood.
2. Warm the tortillas slightly in the microwave for about 20 seconds or on a dry skillet for a few seconds per side. This makes them pliable and easier to roll without cracking, which is a lifesaver when you’re juggling a busy kitchen.
3. Spoon about 2 tablespoons of the filling onto one end of each tortilla. Roll tightly, tucking in the sides as you go to keep the filling secure. If you’re a perfectionist (I’m definitely not), you can secure the taquitos with a toothpick, but I usually skip this step because they hold together well when frying.
4. Heat vegetable oil in a deep skillet or frying pan over medium-high heat until it reaches about 350°F (or when a small piece of tortilla sizzles immediately upon contact).
5. Carefully place the taquitos seam side down into the hot oil. Fry in batches, turning occasionally, until all sides are golden brown and crispy—about 2 to 3 minutes per side. I usually keep a close eye here because burnt cheese and tortillas are not the vibe we want.
6. Remove the taquitos with a slotted spoon and drain on a plate lined with paper towels to soak up excess oil.
7. Serve hot, garnished with fresh cilantro if desired, alongside your favorite dipping sauces.

I remember one evening when my kids were extra fussy, these taquitos saved dinner. The crispy crunch and melty cheese made them forget all about their earlier grumpiness. It’s moments like those that remind me why I started cooking at home in the first place—feeding my people love on a plate. Learn more: The Ultimate Bacon Ranch Cheeseburger You Need to Try Now

Tips for Making the Best Crispy Crab And Shrimp Queso Taquitos

• Don’t overfill: Too much filling makes rolling tricky and can cause taquitos to burst during frying. Keep it neat and manageable.
• Use fresh or well-drained seafood: Excess moisture can make the filling soggy and prevent crispiness.
• Warm tortillas gently: This prevents cracking and helps the taquitos stay intact.
• Maintain oil temperature: If the oil is too cool, taquitos absorb oil and get greasy; too hot and they burn. Use a thermometer if you have one, or test with a small piece of tortilla.
• Drain well: Let the taquitos rest on paper towels to keep them crisp and less oily.
• Make ahead tip: You can assemble the taquitos and refrigerate them for up to 2 hours before frying, making weeknight dinners even smoother.

I learned these tips the hard way, especially the warming tortillas step. Early on, I’d try to roll cold tortillas and ended up with cracked shells and escaped filling all over my counters—messy but memorable moments I wouldn’t trade for anything.

Serving Suggestions and Pairings

Crispy Crab And Shrimp Queso Taquitos are wonderful on their own, but I love pairing them with simple sides that brighten up the plate and add freshness. Some of my favorites include:

• Fresh pico de gallo or a chunky tomato salsa
• Cool guacamole or sliced avocado
• A crisp green salad with lime vinaigrette
• Mexican street corn salad (elote-inspired)
• Sour cream or a drizzle of creamy chipotle sauce for dipping

When my family gathers around the table, these sides bring a little balance to the richness of the taquitos and make the meal feel complete. Plus, the kids love dipping and mixing flavors, which keeps everyone happy and engaged.

Storage and Reheating Tips

I’ll be honest—these taquitos are best enjoyed fresh and hot, straight from the fryer. But life isn’t always that cooperative, especially in my busy kitchen. Here’s how I handle leftovers or prep ahead:

• To store: Place cooled taquitos in an airtight container lined with paper towels to absorb moisture. Keep refrigerated for up to 2 days.
• To reheat: Avoid the microwave if you want to keep them crispy. Instead, reheat in a 375°F oven on a baking sheet for 8-10 minutes or until heated through and crispy again.
• Freeze for later: Freeze un-fried rolled taquitos on a baking sheet until solid. Transfer to a freezer bag and fry directly from frozen, adding a minute or two to cooking time.

These tricks have saved me more than once—especially during those weeks when dinner feels like a race against the clock. Nothing beats a batch of homemade Crispy Crab And Shrimp Queso Taquitos ready to crisp up in minutes.

Frequently Asked Questions

What are the main ingredients for Crispy Crab And Shrimp Queso Taquitos?

The main ingredients for Crispy Crab And Shrimp Queso Taquitos include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Crispy Crab And Shrimp Queso Taquitos?

The total time to make Crispy Crab And Shrimp Queso Taquitos includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Crispy Crab And Shrimp Queso Taquitos ahead of time?

Yes, Crispy Crab And Shrimp Queso Taquitos can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Crispy Crab And Shrimp Queso Taquitos?

Crispy Crab And Shrimp Queso Taquitos pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Crispy Crab And Shrimp Queso Taquitos suitable for special diets?

Depending on the ingredients used, Crispy Crab And Shrimp Queso Taquitos may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

At the end of the day, cooking isn’t about perfection or fancy plating—it’s about those moments around the table, the laughter, the chaos, and the simple joy of sharing food made with love. Crispy Crab And Shrimp Queso Taquitos are one of those dishes that remind me why I left the office grind to dive headfirst into home cooking. They’re approachable, satisfying, and a little indulgent, just like a good home-cooked meal should be.

If you’re looking for a way to bring a little seafood flair to your weeknight routine without a complicated recipe or a million steps, this one’s for you. Trust me, once you get these taquitos in your rotation, you’ll find yourself reaching for them again and again—just like I do when the dinner hour rolls around and I need something quick, crispy, and full of flavor to feed my hungry crew.