Prepare to meet your new go-to appetizer! We’re about to embark on a culinary journey into the heart of crispy, cheesy, seafood perfection with our definitive Crab And Shrimp Queso Taquitos Recipe. These golden-fried cylinders are set to redefine your idea of party food. Picture this: a satisfyingly crunchy tortilla gives way to an unbelievably creamy and savoury core, bursting with tender crab, plump prawns, and a decadent three-cheese queso blend that carries a subtle, warming spice. Whether you’re planning a get-together, need an impressive starter, or just crave a special treat for a cosy night in, these taquitos are the perfect choice. They are wonderfully straightforward to prepare, utterly moreish, and will undoubtedly have your guests asking for the recipe.

Why You’ll Love This Recipe

• This recipe is a masterclass in flavour. The delicate sweetness of the seafood is perfectly complemented by the rich, tangy, and mildly spicy cheese mixture, resulting in a taste that is both sophisticated and immensely comforting.
• Despite their gourmet appearance, these taquitos are remarkably simple to put together. The filling is mixed in a single bowl in just a few minutes, and we’ll guide you through cooking them to perfection, whether you opt to fry, bake, or use an air fryer.
• We utilise a smart combination of readily available ingredients. Tinned crab meat and pre-cooked prawns provide brilliant flavour without the fuss, while the trio of cream cheese, cheddar, and Monterey Jack melds into the most divine queso foundation.
• They are the quintessential versatile appetizer. Arrange them on a platter with various dips for a party, present them as a chic starter for a dinner, or even pair a few with a fresh side salad for a light yet gratifying main course.

Ingredients

The true wonder of this dish lies in its fusion of vibrant, zesty ingredients with opulent, creamy textures. We’ve meticulously balanced each component to allow the seafood to be the star, all while being lovingly wrapped in a luscious cheese embrace. This is what you’ll need to create them:

• 1 tablespoon olive oil
• 1 small white onion, very finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, deseeded and finely diced
• 170g tinned white crab meat, well drained and flaked
• 200g cooked king prawns (shrimp), peeled, deveined, and roughly chopped
• 225g full-fat cream cheese, softened to room temperature
• 100g mature cheddar cheese, grated
• 100g Monterey Jack cheese, grated (or use more cheddar)
• 1 jalapeño, deseeded and very finely chopped (optional, for a little heat)
• 3 tablespoons fresh coriander, finely chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 12-16 small (15cm/6-inch) flour or corn tortillas
• Vegetable oil for frying (approx. 500ml), or cooking spray for baking/air frying

Instructions

Crafting these delectable seafood taquitos is a simple affair broken down into two main stages: first, preparing the sensational filling, and second, rolling and cooking the taquitos until they’re irresistibly golden. Just follow these steps for a perfect outcome every time.

1. Build the Flavour Base: Warm the olive oil in a small pan over a medium heat. Tip in the chopped onion and red bell pepper, cooking for 4-5 minutes until they’ve softened. Stir in the minced garlic and cook for one more minute until aromatic, ensuring it doesn’t brown. Take the pan off the heat and let it cool down a little.
2. Whip up the Cheesy Base: In a spacious bowl, place the softened cream cheese along with the grated cheddar and Monterey Jack. Use a spatula to beat them together until you have a smooth, uniform mixture.
3. Unite the Filling: To the cheese mixture, add the drained crab, chopped prawns, the cooled onion and pepper blend, the finely chopped jalapeño (if you’re using it), fresh coriander, lime juice, smoked paprika, salt, and pepper. Stir thoroughly until all the ingredients are well incorporated. Feel free to taste and adjust the seasoning now. This is your glorious filling!
4. Soften the Tortillas: It’s vital to warm the tortillas to make them pliable and prevent cracking. Stack them, wrap them in a slightly damp piece of kitchen roll, and heat in the microwave for about 30-45 seconds. It’s best to work in batches to keep them warm.
5. Assemble the Taquitos: Lay a warm tortilla flat. Spoon a line of the crab and shrimp filling (about 2-3 tablespoons) down the middle, leaving a bit of space at the ends. Roll the tortilla up as tightly as you can into a neat cylinder. Place it seam-down on a tray and continue with the rest of the filling and tortillas.
6. Cook to Perfection: There are three brilliant ways to cook these. Choose your favourite!
   • To Pan-Fry (For Maximum Crispiness): Pour about 1-2cm of vegetable oil into a large, sturdy-based pan. Heat it over medium-high until it’s shimmering (around 180°C/350°F). Gently place a few taquitos into the hot oil, starting with the seam-side down. Fry in batches for 2-3 minutes on each side, using tongs to turn them, until they’re a deep golden brown. Transfer them to a wire rack to drain any excess oil.
   • To Bake (A Lighter Option): Heat your oven to 200°C (400°F). Line a baking sheet with baking parchment and arrange the taquitos on it, seam-side down. Give them a light coating of cooking spray or brush them with a little melted butter. Bake for 15-20 minutes, turning them over halfway through, until they are crisp and golden.
   • To Air Fry (For a Quick, Crispy Finish): Set your air fryer to 200°C (400°F). Arrange the taquitos in the basket in a single layer, being careful not to overcrowd it (you may need to cook in batches). Spray them with cooking oil. Air fry for 8-10 minutes, flipping them at the halfway point, until they’re perfectly golden and crunchy.
7. Serve and Enjoy: Taquitos are at their absolute best served immediately while hot and crispy. Arrange them on a serving dish with your chosen dips and garnishes, and enjoy the compliments!

Tips for the Perfect Taquitos

• Resist the Urge to Overstuff: While it’s tempting to be generous, overfilling is the main reason taquitos might split open during cooking. Stick to about 2-3 tablespoons for each small tortilla.
• Ensure a Tight Roll: A compact roll is vital for a taquito that holds its shape beautifully. Start by tucking the edge of the tortilla over the filling as you begin to roll for a snug finish.
• Start Seam-Side Down: No matter your cooking method, always place the taquitos with their seam facing down first. This heat-seals the edge, preventing them from unrolling as they cook.
• The Importance of Softened Cream Cheese: Using cream cheese at room temperature is a must! It ensures your filling mixes together effortlessly into a smooth, creamy delight free of any lumps.

Serving Suggestions

These Crab and Shrimp Queso Taquitos are a delight on their own, but the right dip can elevate them to another level of deliciousness. Here are some of our top choices:

• Avocado Crema: A cooling and creamy blend of ripe avocado, soured cream or Greek yoghurt, a squeeze of lime juice, and a dash of salt. It’s the perfect foil for the rich, cheesy filling.
• Sweet Chilli Sauce: The delightful combination of sweetness and mild heat in a quality sweet chilli sauce is a wonderful match for the seafood flavours.
• Salsa Roja: A traditional roasted tomato salsa offers a fresh, acidic note that beautifully cuts through the richness of the taquitos.
• Garnishes: A final flourish of freshly chopped coriander and some lime wedges on the side for squeezing over adds a burst of freshness and visual appeal.

To turn this into a more substantial meal, serve the taquitos with a side of black bean and corn salad or some simple Mexican-style rice. They are also a superb component of a larger spread of party nibbles. If you’re designing a menu, think about serving them alongside our popular Bacon Brown Sugar Chicken Tenders for the ultimate appetizer selection.

Frequently Asked Questions

And there you have it—a truly sensational recipe that perfectly marries easy-to-make comfort food with elegant party cuisine. These Crab and Shrimp Queso Taquitos are a symphony of textures and tastes, from the crunchy exterior to the creamy, luxurious filling. This is the kind of dish that becomes a cherished memory and a staple request for all future gatherings. After you’ve impressed everyone with this savoury treat, why not present a spectacular dessert like our Peach Crumb Cheesecake? We hope you’ll head to the kitchen, try this recipe, and share your fantastic results with us!

Recipe Card

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, very finely chopped
• 2 cloves garlic, minced
• 1/2 red bell pepper, deseeded and finely diced
• 170g tinned white crab meat, well drained and flaked
• 200g cooked king prawns (shrimp), peeled, deveined, and roughly chopped
• 225g full-fat cream cheese, softened to room temperature
• 100g mature cheddar cheese, grated
• 100g Monterey Jack cheese, grated (or use more cheddar)
• 1 jalapeño, deseeded and very finely chopped (optional, for a little heat)
• 3 tablespoons fresh coriander, finely chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 12-16 small (15cm/6-inch) flour or corn tortillas
• Vegetable oil for frying (approx. 500ml), or cooking spray for baking/air frying

Instructions

1. Sauté the Aromatics: Heat the olive oil in a small frying pan over a medium heat. Add the finely chopped onion and red bell pepper and cook for 4-5 minutes until softened and fragrant. Add the minced garlic and cook for another minute until you can smell it, being careful not to let it burn. Remove the pan from the heat and set aside to cool slightly.
2. Create the Queso Seafood Filling: In a large mixing bowl, combine the softened cream cheese, grated cheddar, and grated Monterey Jack cheese. Beat with a wooden spoon or spatula until smooth.
3. Combine All Ingredients: Add the drained crab meat, chopped prawns, the cooled onion and pepper mixture, chopped jalapeño (if using), fresh coriander, lime juice, smoked paprika, salt, and pepper to the cheese mixture. Stir everything together until it’s thoroughly combined. Have a little taste and adjust the seasoning if needed. This is your magnificent filling!
4. Prepare the Tortillas: To prevent the tortillas from cracking when you roll them, they need to be warm and pliable. Wrap a stack of tortillas in a damp paper towel and microwave them for 30-45 seconds. Work with a few at a time to keep them warm.
5. Fill and Roll: Lay a warm tortilla on a clean surface. Spoon about 2-3 tablespoons of the crab and shrimp filling in a line down the centre, leaving a small border at each end. Tightly roll the tortilla up into a cylinder. Place it seam-side down on a plate or baking tray. Repeat with the remaining tortillas and filling.
6. Cook the Taquitos: You have three excellent options for cooking. Choose the one that suits you best!
   • To Pan-Fry (Crispiest): Pour vegetable oil into a large, heavy-bottomed pan to a depth of about 1-2cm. Heat over a medium-high heat until it shimmers (about 180°C/350°F). Carefully place a few taquitos in the hot oil, seam-side down. Don’t overcrowd the pan. Fry for 2-3 minutes per side, turning gently with tongs, until they are golden brown and crispy all over. Remove and drain on a wire rack or a plate lined with paper towels.
   • To Bake (Healthier): Preheat your oven to 200°C (400°F). Arrange the rolled taquitos seam-side down on a baking tray lined with parchment paper. Lightly spray them all over with cooking spray or brush with melted butter. Bake for 15-20 minutes, flipping them halfway through, until golden and crisp.
   • To Air Fry (Quick & Crispy): Preheat your air fryer to 200°C (400°F). Place the taquitos in the basket in a single layer (you may need to work in batches). Spray with cooking spray. Air fry for 8-10 minutes, flipping halfway, until golden brown and wonderfully crispy.
7. Serve Immediately: Taquitos are best served hot and fresh from the pan, oven, or air fryer. Arrange them on a platter with your favourite dips and garnishes, and watch them disappear!

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