1-First Step: Prepare your filling by mixing 8 ounces softened cream cheese, 4 ounces lump crab meat, 4 ounces cooked chopped shrimp, 1 cup shredded Mexican cheese blend, 1 tablespoon lime juice, 1 teaspoon chili powder, ½ teaspoon ground cumin, ¼ teaspoon smoked paprika, ½ teaspoon salt (adjust to taste), and ¼ teaspoon black pepper until smooth and well blended.

2-Second Step: If your seafood seems a little wet, pat it dry before mixing. That small step helps the filling stay thick, which is key for crisp frying.

3-Third Step: Optional for easier rolling: chill the filling for 5 minutes if your kitchen is warm. Cream cheese firms up slightly and spreads better.

4-Fourth Step: Warm the 12 small flour tortillas briefly to make them pliable. Microwave for about 10 seconds or warm on a hot skillet for 15 to 20 seconds.

5-Fifth Step: Spoon about 2 tablespoons of the filling onto each tortilla. Roll tightly and place seam side down on a plate. For best results, avoid overfilling with more than 2 tablespoons so your taquitos don’t burst.

6-Sixth Step: Keep a steady rolling rhythm. If tortillas cool and stiffen, re-warm them for a few seconds so they seal properly.

7-Seventh Step: Heat about 1 inch of the 1 cup vegetable oil in a large skillet over medium-high heat until shimmering. This is your signal that the oil is ready.

8-Eighth Step: Fry the taquitos in batches for 2 to 3 minutes on each side until golden brown and crispy. Don’t crowd the pan, which can drop the oil temperature and lead to greasiness.

9-Ninth Step: Drain excess oil by placing taquitos on a paper towel-lined plate. This helps lock in crispness.

10-Final Step: Garnish with ¼ cup fresh chopped cilantro and serve immediately while warm. Crispy taquitos taste best right away because the crust stays crisp and the queso filling remains melty.