Crispy Crab and Shrimp Queso Taquitos

Ingredients

• 8 ounces lump crab meat, drained
• 8 ounces cooked shrimp, chopped
• 1 cup queso fresco or cream cheese, softened
• 1/2 cup Monterey Jack cheese, shredded
• 1/4 cup cilantro, chopped
• 1 tablespoon lime juice
• 1 teaspoon garlic powder
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 10-12 corn tortillas
• Cooking spray or vegetable oil for frying

Instructions

1. In a large mixing bowl, combine the lump crab meat, chopped shrimp, softened queso fresco or cream cheese, shredded Monterey Jack cheese, chopped cilantro, lime juice, garlic powder, chili powder, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated.
2. To prevent the corn tortillas from cracking, warm them in a microwave or on a skillet over medium heat for about 30 seconds on each side.
3. Take one warmed tortilla and spoon about 2 tablespoons of the filling onto the center. Roll it tightly, folding in the sides as you go. Repeat this until all the filling is used up.
4. Preheat your oven to 425°F (220°C) or heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C) for frying.
5. Place the rolled taquitos seam-side down on a baking sheet lined with parchment paper. Spray them lightly with cooking spray for extra crispness. Bake for 15-20 minutes or until golden brown and crispy.
6. Once cooked, allow the taquitos to cool for a couple of minutes. Serve warm, garnished with chopped cilantro, avocado slices, crema, or fresh salsa.

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