Crispy Crab And Shrimp Queso Taquitos
Deliciously crispy taquitos filled with crab and shrimp, perfect for a crunchy appetizer or snack.
Equipment
- frying pan
Ingredients
Seafood Filling
- 1 cup fresh or canned crab meat, flaked
- 1 cup cooked, peeled, and chopped shrimp
- 1 cup queso cheese (queso blanco or queso fresco), melted
- 2 cloves garlic, minced
- 1 small onion, finely minced
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Salt to taste
- Pepper to taste
Assembly and Frying
- 12 small flour or corn tortillas for gluten free, use certified gluten free corn tortillas
- Oil for frying (vegetable or canola oil recommended)
Instructions
Preparation
- In a mixing bowl, combine the flaked crab meat and chopped shrimp. Add the minced garlic and onion, followed by the melted queso cheese, lime juice, chopped cilantro, and all seasonings (chili powder, smoked paprika, salt, and pepper). Stir well until the filling is creamy but not runny and all ingredients are evenly distributed.
- Slightly warm the tortillas to make them flexible. Place a generous spoonful of seafood filling on one edge of each tortilla. Roll tightly into cigar-shaped taquitos to keep the filling secure during cooking. Use toothpicks if needed to hold them together.
- Heat oil in a frying pan over medium-high heat. Carefully place the taquitos seam-side down in the hot oil. Fry each side for about 2 to 3 minutes until the taquitos are golden brown and crisp. Remove and drain on paper towels to remove excess oil.
- Serve your Crispy Crab And Shrimp Queso Taquitos hot for the best crunchy and melty experience. Garnish with fresh cilantro, sliced green onions, and a squeeze of lime if desired.
Notes
Use fresh or high-quality seafood for the best flavor. Avoid overfilling the tortillas to prevent bursting during frying. Maintain medium-high oil temperature to ensure crispiness without greasiness. Secure rolled taquitos with toothpicks if necessary while frying. Drain fried taquitos on paper towels to keep them crispy and reduce excess oil. Leftovers can be refrigerated for up to 2 days or frozen for up to 1 month. Reheat in a hot oven or air fryer for 5-7 minutes to restore crispiness. Baking is possible at 400°F for 15-20 minutes for a healthier option.
Nutrition
Serving: 2taquitosCalories: 270kcalCarbohydrates: 18gProtein: 15gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 6gCholesterol: 95mgSodium: 400mgFiber: 2gSugar: 1g
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