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Crispy Crab And Shrimp Queso Taquitos

Crispy Crab And Shrimp Queso Taquitos

Crispy Crab And Shrimp Queso Taquitos are golden, bite-sized snacks featuring a creamy and savory seafood filling of lump crab meat, chopped shrimp, and queso blanco cheese, all wrapped in crispy fried corn tortillas. Perfect as a party appetizer or a satisfying snack, these taquitos offer a delightful combination of crunchy texture and rich, cheesy flavor with subtle seasoning and a touch of lime brightness.

  • Total Time: 25 minutes
  • Yield: 12 taquitos 1x

Ingredients

Scale

Seafood Filling

  • 1 cup fresh lump crab meat
  • 1 cup cooked shrimp, chopped
  • 1/2 cup queso blanco cheese, shredded or crumbled
  • 2 tablespoons diced mild green chiles
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • Pinch of salt, to taste

Taquito Wrapping and Frying

  • 12 soft corn tortillas
  • Vegetable oil, for frying (enough to fill 2 inches in skillet)

Instructions

  1. Prepare the Seafood Filling: In a medium bowl, gently combine fresh lump crab meat, chopped cooked shrimp, diced green chiles, and queso blanco cheese. Add lime juice, garlic powder, cumin, and salt. Mix carefully to keep the seafood chunky while evenly coating it with the seasonings.
  2. Warm the Tortillas: Heat the corn tortillas just enough to make them pliable and easier to roll without cracking. This can be done by warming them in a dry skillet for a few seconds on each side or microwaving them wrapped in a damp towel.
  3. Assemble the Taquitos: Place a spoonful of the seafood filling at one end of each warm tortilla. Roll the tortilla tightly around the filling, and secure with a toothpick if necessary to prevent unrolling during frying.
  4. Fry Until Golden: Heat vegetable oil in a deep skillet or pan to 350°F (175°C). Fry the taquitos a few at a time, avoiding overcrowding, cooking for 2-3 minutes per side until golden brown and crispy. Drain on paper towels to remove excess oil.
  5. Serve Warm: Remove toothpicks and serve immediately with desired garnishes and dipping sauces for the best texture and flavor.

Notes

  • Pat dry the crab and shrimp to remove excess moisture and prevent sogginess.
  • Do not overfill the tortillas to avoid bursting during frying.
  • Maintain consistent oil temperature (around 350°F) to ensure even frying without burning.
  • Use fresh corn tortillas for better pliability and crisp texture.
  • Drain fried taquitos well on paper towels to keep them from becoming oily.
  • Author: Lina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Frying
  • Cuisine: Mexican
  • Diet: Gluten Free

Nutrition

  • Serving Size: 2 taquitos
  • Calories: 250
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 80mg

Keywords: crab, shrimp, queso blanco, taquitos, seafood appetizer, crispy snack, Mexican appetizer, fried taquitos, party food