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.