1. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper so those roll-ups don’t stick!
2. In a large skillet, heat the olive oil over medium heat. Add the sliced bell pepper and onion, cooking for about 3-4 minutes until they start to soften.
3. Add the minced garlic and shrimp to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the shrimp turns pink and opaque.
4. Sprinkle the taco seasoning over the shrimp and veggies, mixing well to combine. Then gently fold in the lump crab meat. Cook for an additional 1-2 minutes until everything is heated through.
5. Remove the skillet from heat and let the filling cool slightly. While it’s cooling, lay out the tortillas on a clean surface.
6. Divide the shrimp-crab mixture evenly among the tortillas, placing it in the center of each. Top with shredded cheese.
7. Roll each tortilla tightly, tucking in the sides as you go to create a secure roll-up. Place seam-side down on the prepared baking sheet.
8. Lightly spray the tops with cooking spray or brush with olive oil to help them get nice and crispy in the oven.
9. Bake in the preheated oven for about 15-20 minutes, or until golden brown and crispy.
10. Remove from the oven and let them cool for a few minutes before slicing them in half to reveal the deliciousness inside!

As I was making these for the first time, my kids were bouncing around, curious about what was cooking. The anticipation in the air reminded me of my childhood, where every dinner brought a new adventure at the table. They were beyond excited to dig in!