Go Back

Cheesy Crab and Shrimp Taquitos

These Cheesy Crab and Shrimp Taquitos are a delightful mix of crab, shrimp, and cheese, perfect as a quick appetizer or a satisfying dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 taquitos
Course: Appetizer, Main Course
Cuisine: Mexican, Seafood
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Filling
  • 8 ounces cooked lump crab meat (fresh or thawed, picked free of shells) Use quality crab for best flavor
  • 8 ounces cooked shrimp, peeled, deveined, and roughly chopped
  • 4 ounces cream cheese, softened to room temperature
  • 1 cup shredded sharp cheddar cheese Or Monterey Jack for milder flavor
  • 1/4 cup finely diced red onion Or sweet onion
  • 1 clove garlic, minced
  • 1 tablespoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro Plus extra for garnish
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • to taste Salt and freshly ground black pepper
For Assembly
  • 12 small flour tortillas (6-inch) Wheat or gluten-free flour tortillas can be used; warm so they roll without cracking
  • 2 tablespoons vegetable oil or melted butter For brushing or cooking spray
For the Dipping Sauce
  • 1/2 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon hot sauce Or to taste
  • 2 tablespoons chopped cilantro
  • to taste Salt

Method
 

Prepare the filling
  1. In a medium bowl, combine the softened cream cheese, shredded cheddar, diced onion, minced garlic, lime juice, chopped cilantro, chili powder, and paprika. Stir until smooth.
  2. Fold in the chopped shrimp and crab meat gently to keep some chunkiness. Season with salt and pepper. The mixture should be creamy and hold together without being runny.
Warm and fill the tortillas
  1. Warm the tortillas on a skillet or wrapped in a damp towel in the microwave for 20–30 seconds so they become pliable.
  2. Spoon about 2 tablespoons of filling along one edge of each tortilla and roll tightly into a cylinder. Place seam-side down on a baking sheet lined with parchment.
Crisp the taquitos (baked method)
  1. Preheat oven to 425°F (220°C). Brush or spray each taquito lightly with oil or melted butter so they crisp evenly.
  2. Bake for 12–15 minutes until golden brown and edges are crisp. Flip once halfway for even browning.
  3. Visual cue: taquitos are done when the shells are uniformly golden and the cheese inside is bubbling slightly.
Alternative Method: Frying
  1. Heat 1/2 inch of vegetable oil in a skillet to about 350°F (175°C).
  2. Fry taquitos seam-side down for 2–3 minutes per side until deep golden. Drain on paper towels.
Make the sauce and serve
  1. Whisk together sour cream, mayonnaise, lime juice, hot sauce, cilantro, and a pinch of salt.
  2. Serve taquitos hot with the sauce on the side and a sprinkle of fresh cilantro.

Notes

For lower fat, use light cream cheese and reduced-fat cheddar. For a gluten-free version, use gluten-free flour tortillas; warming them helps prevent cracking. If using imitation crab, reduce added salt since some brands are saltier. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Re-crisp in a 400°F oven for 6–8 minutes.