There’s something truly special about a dish that brings smiles, sparks conversation, and creates instant memories. Our Crab And Shrimp Queso Taquitos are just that. These irresistible crispy, cheesy seafood bites are quick to prepare, bursting with amazing flavor, and perfect for any gathering. Whether you need a standout appetizer or a delightful snack, this recipe offers simplicity and joy in every crunch.
Table of Contents
Why You’ll Love These Crab And Shrimp Queso Taquitos
These delightful taquitos are more than just an appetizer; they are a celebration of flavor and togetherness. You will quickly discover why they become a family favorite.
- Delicious Flavor Fusion: Experience the savory blend of tender seafood perfectly matched with rich, gooey cheese in every bite.
- Quick & Easy Preparation: With minimal cooking time, you can whip up these crab and shrimp taquitos even on busy weeknights.
- Irresistibly Crispy Texture: Frying them to a golden perfection ensures a satisfying crunch that everyone will adore.
- Perfect Party Appetizer: These taquitos are ideal for entertaining, offering a crowd-pleasing option that disappears fast.
- Highly Customizable Recipe: Easily adjust the spices or add your favorite ingredients to make them uniquely yours.
Ingredients for Crab And Shrimp Queso Taquitos
Gathering your ingredients is the first step to creating these amazing Crab And Shrimp Queso Taquitos. Each component plays a vital role in their incredible flavor.
- 1 cup Cooked shrimp, finely chopped
- 1 cup Cooked crab meat, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Cream cheese, softened
- 1 cup Queso dip, mild or spicy
- 1/4 cup Fresh cilantro, chopped
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 8 small Flour tortillas
- 2 tbsp Butter or oil, for frying
Notes & Substitutions
You have flexibility with these ingredients! Proper handling and storage of cooked seafood are important for food safety; learn more about seafood preservation guidelines. Use freshly cooked shrimp and crab for the best flavor, or opt for pre-cooked, thawed options to save time. Feel free to swap Monterey Jack for cheddar, Colby Jack, or a Mexican cheese blend. Experiment with chili powder or cumin instead of paprika for a different spice profile. Small corn tortillas work well for a gluten-free option, but ensure they are fresh to prevent cracking. Canned crab meat is also a convenient choice.
Equipment You’ll Need
Having the right tools makes cooking a breeze and ensures your Crab And Shrimp Queso Taquitos turn out perfectly every time.
- Large mixing bowl for combining ingredients.
- Sturdy skillet for frying.
- Tongs for turning taquitos.
- Plate lined with paper towels for draining.
- Toothpicks to secure the rolls.
How To Make Crab And Shrimp Queso Taquitos
Making these crispy Crab And Shrimp Queso Taquitos is a simple and rewarding process. Follow these steps for delicious results.
- Prepare the filling: In a large bowl, add the chopped shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, queso dip, fresh cilantro, garlic powder, and smoked paprika.
- Mix thoroughly: Stir all the ingredients together until they meld beautifully and are evenly distributed. This ensures every bite is flavorful.
- Warm tortillas: Briefly warm your small flour tortillas in the microwave for 15-20 seconds, or stack them in a dry skillet over low heat for a minute. This makes them pliable and prevents tearing.
- Fill and roll: Take one warm tortilla and place 2-3 tablespoons of the delightful crab and shrimp queso taquitos filling in its center. Roll it tightly from one end to the other, securing it with a toothpick to keep all that goodness inside during frying. Repeat with the remaining tortillas and filling.
- Heat oil: In a sturdy skillet, heat the butter or oil over medium heat until it shimmers gently. You want enough oil to come halfway up the sides of the taquitos.
- Fry taquitos: Carefully add the filled tortillas to the hot skillet, seam-side down first, in batches if necessary to avoid overcrowding. Fry them for about 3-4 minutes on each side, until they are beautifully golden brown and crisp. Use your tongs to turn them gently.
- Drain excess oil: Once golden, carefully remove the taquitos from the skillet. Place them on a plate lined with paper towels to drain any excess oil, which helps them stay crisp.
- Remove toothpicks: Carefully remove the toothpicks from each taquito before serving. Be sure to count them to ensure none are accidentally left behind.
- Serve immediately: Plate them up with a generous drizzle of warm queso dip over the top. A sprinkle of fresh cilantro adds a burst of color and flavor. Enjoy your homemade creation!
Pro Tips for Perfect Crab And Shrimp Queso Taquitos
Achieving the perfect crispy taquito requires a few key techniques. These tips will help you create a memorable appetizer every time.
Achieving the Crispiest Taquitos
- Maintain consistent oil temperature: Use a medium heat setting to ensure even cooking without burning.
- Avoid overcrowding the skillet: Fry taquitos in batches to keep the oil temperature stable and allow them to crisp properly.
- Use proper oil depth: Ensure enough oil covers at least half of the taquito for a golden crust.
- Drain on a wire rack: After frying, transfer taquitos to a wire rack set over paper towels for maximum crispness.
Common Mistakes to Avoid
- Overfilling the tortillas: Too much filling can make rolling difficult and cause the taquitos to burst.
- Not softening cream cheese: Softened cream cheese blends smoothly, preventing lumps in your filling.
- Skipping the toothpick step: Toothpicks are essential to hold the taquitos together as they fry.
- Under-seasoning the seafood mix: Taste your filling and adjust spices before rolling to ensure robust flavor.
Make-Ahead & Freezing Tips
- Prepare filling 1-2 days ahead: Mix the filling and store it covered in the refrigerator.
- Roll taquitos, then refrigerate: Assemble the taquitos without frying, cover them, and refrigerate for up to 24 hours.
- Freeze un-fried taquitos for later: Place rolled taquitos on a baking sheet to freeze solid, then transfer to an airtight bag.
- Thaw properly before frying: Thaw frozen taquitos in the refrigerator overnight before frying as directed.
Serving Suggestions, Storage, and Variations
These versatile Crab And Shrimp Queso Taquitos pair wonderfully with various sides and dips, and storing them is simple.
Delicious Serving Suggestions
- Offer with extra warm queso dip on the side for dipping.
- Pair them with fresh guacamole or a vibrant homemade salsa.
- Serve alongside fluffy cilantro lime rice for a more complete meal.
- Complement their richness with a side of spicy black beans.
- Suggest a refreshing margarita or a cold craft beer for a perfect pairing.
Storage Instructions
- Store any cooled, leftover taquitos in an airtight container in the refrigerator for up to 3 days.
- To reheat and regain crispness, place them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
- For quick warming, you can microwave them, but they might lose some of their crisp texture.
Creative Variations
- Add finely diced jalapeños or a pinch of cayenne pepper to the filling for a spicy kick.
- Incorporate different cheese blends, such as Pepper Jack for heat or Oaxaca cheese for an authentic stretch.
- Mix in roasted bell peppers or corn for added sweetness and texture.
- Experiment with other fresh herbs like chives or dill for a different flavor profile.
- Try a sweet and spicy mango salsa as a dipping sauce for a tropical twist.
Nutrition Information
Understanding the nutritional aspects of your food helps make informed choices. Here is an estimated breakdown for one of our delicious taquitos.
| Nutrient | Amount |
|---|---|
| Serving Size | 1 taquito |
| Calories | 250 kcal |
| Carbohydrates | 20 g |
| Protein | 15 g |
| Fat | 15 g |
| Saturated Fat | 7 g |
| Cholesterol | 50 mg |
| Sodium | 600 mg |
| Fiber | 2 g |
| Sugar | 1 g |
| Unsaturated Fat | 4 g |
Disclaimer: Nutritional information is an estimate based on ingredients and standard preparation. Actual values may vary depending on specific brands and cooking methods.
Frequently Asked Questions (FAQ)
Here are some common questions about making and enjoying these flavorful taquitos.
Can I use raw shrimp and crab?
You should always use pre-cooked shrimp and crab meat for this recipe since the cooking time in the taquitos is brief.
What tortillas work best?
Small flour tortillas are ideal as they are pliable and roll tightly, but fresh corn tortillas can also work if warmed thoroughly.
Can I bake these instead of fry?
Yes, you can bake them at 400°F (200°C) for 15-20 minutes until golden, though frying yields a crispier result.
How do I prevent taquitos from unrolling?
Always secure them with a toothpick before frying, and place them seam-side down first in the hot oil.
Are there dairy-free options?
You can find dairy-free cream cheese and shredded cheese alternatives, along with plant-based queso, to make these crab and shrimp queso taquitos dairy-free.
Final Thoughts
Creating and sharing these Crab And Shrimp Queso Taquitos is a simple way to bring warmth and joy to your home. We hope you feel inspired to try this delightful recipe, experiencing the satisfaction of homemade goodness and the connections it fosters.
These crispy, cheesy seafood bites are truly perfect for any occasion, from family dinners to festive gatherings. We love hearing about your cooking adventures, so please share your feedback and explore more comforting recipes with us soon!
Crispy Crab And Shrimp Queso Taquitos
Ingredients
Equipment
Method
- Combine chopped shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, queso dip, fresh cilantro, garlic powder, and smoked paprika in a large bowl, then stir until everything is well-melded.
- Place 2-3 tablespoons of the filling in the center of a small flour tortilla, roll it tightly, and secure it with a toothpick.
- Heat butter or oil in a skillet over medium heat until it shimmers.
- Add the filled tortillas to the skillet and fry for 3-4 minutes on each side until golden brown and crisp.
- Carefully remove the toothpicks, plate the taquitos, drizzle with warm queso dip, and sprinkle with fresh cilantro before serving immediately.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
