Description
These Crispy Crab and Shrimp Queso Taquitos are a delicious seafood twist on a classic Mexican appetizer. Filled with a creamy blend of crab meat, shrimp, cream cheese, and Mexican cheeses, seasoned with garlic, jalapeño, and spices, then rolled in small tortillas and cooked until golden and crispy. Perfect for parties or a flavorful snack served with lime wedges, sour cream, and fresh salsa.
Ingredients
Scale
Seafood Filling
- 1 pound cooked lump crab meat, picked over for shells
- ½ pound cooked shrimp, peeled, deveined, and chopped
- 8 ounces cream cheese, softened
- 1 cup shredded Mexican cheese blend (or Monterey Jack)
- ½ cup white queso dip
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely diced (optional for heat)
- ¼ cup fresh cilantro, chopped
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
Taquitos
- 12 small flour or corn tortillas
- Vegetable oil for frying (or cooking spray for baking)
To Serve
- Lime wedges
- Sour cream
- Fresh salsa or pico de gallo
Instructions
- Prepare the Seafood Filling: In a large mixing bowl, combine softened cream cheese, shredded Mexican cheese blend, and white queso dip until smooth and creamy. Gently fold in the crab meat and chopped shrimp to keep chunks intact. Add minced garlic, diced jalapeño (if using), chopped cilantro, cumin, smoked paprika, and season generously with salt and pepper. Mix well and adjust seasoning as desired, remembering flavors will mellow when cooked.
- Warm the Tortillas: Heat tortillas in a dry skillet for about 15 seconds per side or wrap them in damp paper towels and microwave for 30 seconds. Warming prevents cracking during rolling. Work with a few tortillas at a time, keeping the rest covered to maintain flexibility.
- Fill and Roll: Place about 2 to 3 tablespoons of the seafood filling along the center of each warmed tortilla, leaving space at the ends. Roll the tortilla tightly around the filling, tucking in the sides slightly as you go. Place each rolled taquito seam-side down on a plate to secure. Tighter rolls hold better during cooking and result in a crispier texture.
- Cook to Golden Perfection: Frying: Heat ½ inch of vegetable oil in a large skillet over medium-high heat until shimmering (~350°F). Place taquitos seam-side down carefully into the hot oil, cooking 2-3 minutes per side until deeply golden and crispy. Work in batches to avoid overcrowding, and drain cooked taquitos on paper towels.
Baking (Optional): Preheat oven to 425°F. Arrange taquitos on a baking sheet, brush with oil or spray with cooking spray. Bake for 15-18 minutes, flipping halfway through baking, until golden and crispy.
Air Fryer (Optional): Preheat air fryer to 380°F. Place taquitos seam-side down in the basket in a single layer and cook 8-10 minutes, flipping once halfway, for the crispiest texture with minimal oil. - Serve: Serve the crispy taquitos hot with lime wedges, sour cream, and fresh salsa or pico de gallo on the side for dipping and added freshness.
Notes
- Warming the tortillas properly is key to prevent them from cracking when rolling.
- Adjust the amount of jalapeño if you prefer less or no heat.
- Ensure oil is hot enough before frying to achieve crispiness without absorbing too much oil.
- This recipe works well with either flour or corn tortillas depending on your preference.
- Leftover filling can be refrigerated and used as a dip or in other seafood dishes.
