Crab & Shrimp Queso Taquitos

$- 1 cup cooked crab meat - 1 cup cooked shrimp, chopped - 1 cup queso blanco cheese, shredded - 1 cup black beans, drained and rinsed - 1 small red onion, finely chopped - 2 cloves garlic, minced - 1/2 teaspoon chili powder - 1/2 teaspoon cumin - 10 small corn tortillas Crab and shrimp make a great team in these taquitos. The crab meat brings a sweet, ocean flavor. The shrimp adds a nice bite. Queso blanco cheese makes everything rich and creamy. This cheese melts well, giving a gooey texture. Black beans add fiber and heartiness. They fill you up and make the dish more balanced. Red onion gives a sharp taste that brightens the dish. Garlic adds depth. It makes everything taste better. For spices, chili powder and cumin bring warmth. They give the taquitos a subtle kick and depth of flavor. Corn tortillas are the perfect wrap. They are soft and hold the filling well. Warming them makes them easy to roll. With these ingredients, you create a tasty snack that is simple to make. Each bite is packed with flavor and texture. {{ingredient_image_1}} To start, grab a large mixing bowl. Combine the cooked crab meat, chopped shrimp, and shredded queso blanco cheese. Add in the black beans, red onion, and minced garlic. Next, sprinkle in the chili powder and cumin. These spices give your taquitos a warm flavor. Don't forget salt and pepper! Mix all the ingredients gently until everything is well blended. This filling is the heart of your taquitos. Now, let’s prepare the tortillas. Heat a large skillet over medium heat. Lightly warm each corn tortilla for about 20 seconds on each side. This step makes them soft and easy to roll. Once warmed, keep the tortillas covered with a kitchen towel. This keeps them from drying out. To fill the tortillas, take 2-3 tablespoons of your seafood mixture and place it at one end of a tortilla. Roll it tightly to enclose the filling. Repeat this step until all tortillas are filled. Time to cook! In the same skillet, heat the olive oil over medium-high heat. Once hot, place the taquitos seam side down in the skillet. Fry them for about 2-3 minutes on each side. You want them golden brown and crispy. When they’re done, transfer the taquitos to a paper towel-lined plate. This helps soak up any extra oil. Now they are ready to serve! Garnish with fresh cilantro and lime wedges. Enjoy this tasty snack! To get the best taquitos, focus on frying temperature. Heat your oil to 350°F. This heat will help the taquitos crisp up nicely. If the oil is too cold, the taquitos will soak up oil and become soggy. Avoiding sogginess is key. Make sure to drain your crab and shrimp well. If you use canned crab, rinse it before mixing. This helps keep your filling dry and tasty. Also, don’t overfill your tortillas. Two to three tablespoons of filling is just right. Serve your taquitos with fun dips. Try guacamole, sour cream, or a spicy salsa. Each dip adds a new flavor to enjoy. You can also add fresh lime wedges for a zesty kick. For presentation, stack the taquitos on a pretty plate. Garnish with fresh cilantro. This makes the dish look colorful and inviting. A sprinkle of chili powder on top adds a nice touch, too. You can prep these taquitos in advance. Assemble them and keep them in the fridge for up to a day. Just cover them with plastic wrap to keep them fresh. When you’re ready to eat, reheat them in the oven. Set your oven to 375°F and bake for 10-15 minutes. This keeps them crispy. Avoid microwaving, as that can make them soggy. Enjoy your quick and easy snack! Pro Tips Use Fresh Seafood: For the best flavor, opt for fresh crab and shrimp instead of frozen. Fresh seafood will enhance the overall taste of your taquitos. Warm Tortillas: Warming the corn tortillas before filling them helps prevent tearing and makes them easier to roll, resulting in a better texture when fried. Adjust Spice Levels: Feel free to adjust the amount of chili powder and cumin to suit your taste. You can add more heat with some diced jalapeños if you prefer. Garnish Wisely: Fresh cilantro and lime wedges are essential for brightening the flavors of the taquitos. Don’t skip them—they add a fresh contrast to the rich filling! {{image_2}} You can change the seafood in these taquitos. Try using cooked lobster or scallops instead of crab and shrimp. This swap keeps the flavors rich and delightful. If you want a dairy-free option, look for dairy-free queso cheese. These cheeses melt well and taste great. Want to spice things up? Add diced jalapeños to the filling for a kick. You can also mix in spices like paprika or smoked salt for a new twist. These changes will elevate the taste and make your taquitos even more exciting. You can serve taquitos in fun ways. Try making taquito bowls by layering the filling in a bowl instead of wrapping it. This style looks great and is easy to eat. For toppings, fresh avocado, salsa, or sour cream add a nice touch. These extras make your dish colorful and tasty. After you enjoy your Crab & Shrimp Queso Taquitos, store leftovers right away. For refrigeration, place them in an airtight container. They stay fresh for about 3 days in the fridge. Make sure to let them cool first. This keeps moisture from making them soggy. If you want to enjoy them later, freezing is a great option. Wrap each taquito tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last up to 2 months in the freezer. Label the bag with the date, so you know when to use them. When it's time to eat your leftovers, reheating properly is key. The best way is to use an oven or an air fryer. Preheat the oven to 350°F (175°C). Place the taquitos on a baking sheet. Heat them for about 10-15 minutes, until they are warm and crispy again. If you prefer using a microwave, place the taquitos on a microwave-safe plate. Heat them in short bursts of 30 seconds. Check often to avoid making them soggy. You can also briefly pan-fry them in a skillet for a crispy finish. How long can taquitos last? In the fridge, they last about 3 days. If you freeze them, they are safe for up to 2 months. Look for signs of spoilage like a bad smell or a slimy texture. If you see any mold, throw them away. Always trust your senses. Better safe than sorry when it comes to food! Yes, you can use frozen seafood for your taquitos. Thaw the seafood first. To thaw, place it in the fridge overnight or use the cold water method. For the cold water method, seal the seafood in a bag and submerge it in cold water for about 30 minutes. Once thawed, drain and pat dry before using it in the recipe. This helps prevent excess moisture. To make taquitos vegan, swap the seafood and cheese. Use plant-based shrimp or crab alternatives, which are often made from soy or pea protein. For the cheesy flavor, try vegan queso or a blend of nuts and spices that mimic cheese. You can also add veggies like bell peppers and corn for extra flavor and texture. Taquitos pair well with several side dishes. Consider serving them with: - Fresh guacamole - Salsa or pico de gallo - A light salad with lime dressing - Mexican rice - Refried beans These sides add flavor and complement the taquitos nicely. Enjoy your meal! You learned how to make tasty seafood taquitos using crab, shrimp, and cheese. We discussed easy steps for filling, frying, and perfecting them. Remember, you can change the ingredients to suit your taste or dietary needs. Serve them with fun dips and sides for a great meal. Don't forget to store leftovers properly for later enjoyment. Try these tips and variations to impress your friends and family. Enjoy your time in the kitchen with these delicious taquitos!$

Crab & Shrimp Queso Taquitos

Delicious taquitos filled with crab, shrimp, and cheese, perfect for a snack or appetizer.

Print Recipe Pin Recipe

Course Appetizer

Cuisine Mexican

Servings 5

Calories 250 kcal

Ingredients

1 cup cooked crab meat
1 cup cooked shrimp, chopped
1 cup queso blanco cheese, shredded
1 cup black beans, drained and rinsed
1 small red onion, finely chopped
2 cloves garlic, minced
0.5 teaspoon chili powder
0.5 teaspoon cumin
to taste salt and pepper
10 small corn tortillas
2 tablespoons olive oil (for frying)
as needed fresh cilantro, for garnish
as needed lime wedges, for serving

Instructions

In a large mixing bowl, combine the cooked crab meat, chopped shrimp, shredded queso blanco, black beans, red onion, minced garlic, chili powder, and cumin. Season with salt and pepper to taste, and mix gently until all ingredients are well incorporated.
Heat a large skillet over medium heat. Lightly warm the corn tortillas one at a time for about 20 seconds per side until pliable. Keep warmed tortillas covered with a kitchen towel to prevent them from drying out.
Place 2-3 tablespoons of the crab and shrimp mixture at one end of each tortilla, then roll the tortilla tightly to enclose the filling. Repeat until all tortillas are filled.
In the same skillet, heat the olive oil over medium-high heat. Once hot, fry the taquitos, seam side down, for about 2-3 minutes on each side, or until golden brown and crispy.
Remove the taquitos from the skillet and place them on a paper towel-lined plate to absorb excess oil.
Serve the taquitos hot, garnished with fresh cilantro and lime wedges on the side. Enjoy your delicious Crab & Shrimp Queso Taquitos!

Notes

Serve with fresh cilantro and lime wedges for added flavor.

Keyword appetizer, seafood, taquitos