This Crispy Crab and Shrimp Queso Taquitos You’ll Love to Make at Home comes together in about 30 minutes and is all about frying for that perfect crunch for a quick and easy weeknight dinner that your family will love!
Ingredient Breakdown
Let’s dive into the ingredients you’ll need to make these taquitos. Everything here is pretty straightforward:
- 8 corn tortillas: These serve as a base, providing that perfect crispy shell. You can use flour if you prefer, but corn gives it that authentic flavor.
- 1 cup cooked crab meat: If you’re feeling fancy, lump crab is a great choice! But leftover crab works too.
- 1 cup cooked shrimp: Make sure they’re chopped into bite-sized pieces. Frozen shrimp works perfectly, just thaw and pat dry!
- 1 cup queso cheese, shredded: Use your favorite. I love a good Mexican blend! It melts beautifully.
- 1/2 cup cream cheese, softened: This adds creamy goodness to the filling.
- 1/4 cup green onions, chopped: Fresh and zesty, they add a pop of flavor!
- 1 teaspoon garlic powder: A couple pinches adds that delicious aroma.
- 1 teaspoon chili powder: For just the right amount of warmth.
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: To round out the flavors. Add a couple pinches more if you like it salty!
- Oil for frying: Use something high-heat like vegetable or canola oil.
How to Make Crispy Crab and Shrimp Queso Taquitos
Step 1: Prepare the Filling
In a large bowl, combine your crab meat, shrimp, queso cheese, cream cheese, green onions, and the spices: garlic powder, chili powder, salt, and pepper. Give it all a good mix until everything is well incorporated. You want to get your hands in there, really working everything together for tons of flavor! It’ll look gooey and creamy, yum!
Step 2: Heat the Oil
Now, heat about 1 inch of oil in a frying pan over medium heat. You want it hot, but not smoking, around 350°F is perfect. You can test if it’s ready by dropping a small amount of the filling in; if it sizzles, you’re good!
Step 3: Assemble the Taquitos
Take a corn tortilla and place a generous spoonful of that mouthwatering filling onto one end. Then, roll it tightly like a little burrito. I usually secure the end with a toothpick if my tortillas aren’t cooperating, trust me, it helps! Repeat this for all the tortillas.
Step 4: Fry ’Em Up
Once the oil is hot and shimmering, gently place the taquitos seam-side down in the oil. Fry them for about 2-3 minutes on each side, or until they’re golden brown and crispy. Once they look perfect, because let’s be real, you’ll know when they are, drain them on paper towels to get rid of any excess oil.
If you loved this recipe, be sure to check out my Beef Enchiladas Casserole or my Taco Ranch Bites!
Why This Recipe Works
Quick & Easy
These taquitos come together in under 30 minutes, making them perfect for a busy weeknight meal. You get all the flavor without all the fuss!
Customizable
The beauty of this recipe is how versatile it is. Don’t have crab? Go for some rotisserie chicken or even sautéed veggies! It’s all about what you like, and that’s what makes it fun!
Comfort Food
There’s just something about hot, crispy taquitos filled with creamy goodness. The combination of textures and flavors really takes this dish to the next level. It’s comfort food at its finest!
Minimal Cleanup
Frying means you can use one pan and one bowl for mixing. Plus, if you have a large frying pan, it helps in cooking multiple taquitos at once. Honestly, minimal cleanup is a win in my book!
Serving & Storage Tips
Serving Suggestions
These taquitos are terrific on their own but pairing them with a side of sour cream, guacamole, and a sprinkle of cilantro elevates the dish. You could also serve them with a fresh side salad or some Spanish rice!
Storage
If you happen to have leftovers (though I doubt it!), they can be kept in the refrigerator for about 3-4 days. Just make sure they’re in an airtight container!
Reheating Instructions
When it’s time to dig in again, I recommend popping them in the oven at 375°F for about 10-15 minutes. This makes them crispy again, just like when they were fresh!
Freezer Friendly
These taquitos are great for freezing before frying! Just assemble and freeze them on a lined baking sheet. Once they’re solid, transfer them to a freezer bag and store for up to 3 months. Then fry from frozen, just add an extra couple of minutes for cooking!
Oh, and before I forget! If you want to make it even easier, you can prepare the filling ahead of time and refrigerate it! Just make sure to let it sit at room temperature for about 10 minutes before assembling. I probably do this every other week. It can save so much time!
In conclusion, these Crispy Crab and Shrimp Queso Taquitos are not just a recipe, but an experience. It’s that perfect crowd-pleaser you can whip up on a busy night or for a gathering with friends. Plus, with that crispy exterior and creamy center? You simply can’t go wrong!
Let me know what variations you end up trying, happy cooking, friends!
So, roll up those taquitos and dig in. Enjoy cooking and sharing this delightful recipe…because, let’s be honest, the best meals are shared with the best people! And for more recipes, follow us on Pinterest.
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Crispy Crab and Shrimp Queso Taquitos
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
Quick and easy Crispy Crab and Shrimp Queso Taquitos that come together in about 30 minutes for a crunchy weeknight dinner your family will love!
Ingredients
- 8 corn tortillas
- 1 cup cooked crab meat
- 1 cup cooked shrimp, chopped
- 1 cup queso cheese, shredded
- 1/2 cup cream cheese, softened
- 1/4 cup green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Oil for frying
Instructions
- In a large bowl, combine crab meat, shrimp, queso cheese, cream cheese, green onions, garlic powder, chili powder, salt, and pepper. Mix until well integrated.
- Heat about 1 inch of oil in a frying pan over medium heat until it reaches around 350°F.
- Take a corn tortilla, place a spoonful of filling on one end, and roll it tightly. Secure with a toothpick if necessary.
- Fry the taquitos seam-side down for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.
Notes
Serve with sour cream, guacamole, or a side salad. These taquitos can also be frozen before frying for quick meals later!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taquito
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg