Preparation

• In a mixing bowl, combine softened cream cheese, lump crab meat, chopped cooked shrimp, and shredded Mexican cheese blend. Add lime juice, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix until the filling is smooth and well blended.
• Warm the tortillas briefly in the microwave for about 10 seconds or on a hot skillet for 15-20 seconds each.
• Spoon approximately 2 tablespoons of the crab and shrimp filling onto each warmed tortilla. Roll the tortillas tightly and place them seam side down on a plate.
• In a large skillet, heat about 1 inch of vegetable oil over medium-high heat until it shimmers.
• Carefully place the assembled taquitos in the hot oil in batches, frying each batch for 2 to 3 minutes on each side until golden brown and crispy.
• Transfer the taquitos to a paper towel-lined plate to drain any excess oil.
• Sprinkle fresh chopped cilantro over the taquitos and serve immediately while they're still warm.