These crispy seafood taquitos combine tender shrimp, savory imitation crab, melty Oaxaca cheese, and a little red jalapeño, all rolled into corn tortillas and pan-fried until golden and crunchy. They’re an easy seafood twist on classic taquitos with plenty of cheesy, seafood flavor in every bite.
Featured Standouts
Shrimp
The shrimp gives these taquitos their fresh seafood flavor and a tender, meaty texture. Rough chopping the shrimp allows it to distribute throughout the filling instead of creating large pieces that can make the taquitos difficult to roll. As the shrimp cooks, it adds savory flavor while staying juicy inside the crisp tortilla.
Imitation Crab
Imitation crab adds a naturally sweet seafood flavor that balances the savory shrimp. Its soft, flaky texture blends easily with the other filling ingredients and helps create a substantial filling without overpowering the shrimp.
Oaxaca Cheese
Oaxaca cheese is the ingredient that brings everything together. It melts into the shrimp and crab, creating creamy, stretchy pockets throughout the filling. Its mild flavor complements the seafood while giving the taquitos that satisfying cheesy center.
Red Jalapeño
Red jalapeño adds a mild peppery bite and a little freshness to the rich seafood and cheese filling. The red color also gives the filling a subtle pop of color. Minced finely, it distributes the flavor throughout without creating large spicy bites.
Corn Tortillas
Corn tortillas give these taquitos their classic flavor and signature crisp texture. When pan-fried, the tortillas become golden and crunchy around the edges while protecting the warm, cheesy seafood filling inside. Warming the tortillas before rolling also makes them less likely to crack.
TIPS & TRICKS FOR THE BEST CRISPY SHRIMP AND CRAB SEAFOOD TAQUITO
Do not overfill the taquitos
About 2 tablespoons of filling is enough for each tortilla. Adding too much filling makes the taquito harder to roll and can cause the filling to escape during frying. Spread the seafood mixture in a small line rather than placing it in one large mound. This helps the taquito roll evenly and gives you a consistent amount of filling in every bite.
Start seam side down
Place each rolled taquito seam side down into the hot oil. The heat helps set the tortilla in place so it stays closed as it cooks. The oil should be hot enough to quickly crisp the tortilla without burning it. If the oil is too cool, the taquitos can absorb excess oil and become greasy. If it is too hot, the outside can brown before the filling is fully cooked.
Do not overcrowd the pan
Give the taquitos enough room to cook evenly. Frying too many at once can drop the oil temperature and make it harder to achieve that crisp, golden exterior.
Use toothpicks for make-ahead preparation
If you’re preparing the taquitos ahead of time, secure the seam with a toothpick before frying. This helps prevent the tortilla from opening while it sits or cooks. Remove the toothpick before serving.
Let them drain after frying
Transfer the finished taquitos to a paper towel-lined plate or a wire rack after frying. This allows excess oil to drain away while helping the exterior stay crisp. These taquitos are at their best shortly after frying, when the tortilla is crunchy and the Oaxaca cheese is still warm and melted inside.
Inclusive adaptions
Easier-to-handle option
Use warmed tortillas and slightly smaller portions of filling to make each taquito easier to roll and handle. Flour tortillas are even easier to handle if corn is a worry.
Softer texture option
Instead of frying until very crisp, cook the taquitos just until lightly golden for a softer bite. Alternatively, you can also bake the taquitos at 350f for 20 minutes.
Food sensitivity option
Use gluten-free corn tortillas and choose imitation crab and cheese that meet your specific dietary needs. For a dairy-free version, substitute a dairy-free melting cheese.
EQUIPMENT NEEDED TO MAKE THIS RECIPE
Shallow skillet
Mixing bowl
Cutting board
Chef’s knife
Tongs
Measuring cups
Measuring spoons
Toothpicks
SIMILAR INGREDIENTS TO
CUCUMBER VINAIGRETTE
SOUTHWESTERN SHRIMP SALAD
CHEF’S SALAD + GOLDEN RANCH
ENJOY THIS RECIPE WITH
GARDEN HUMMUS
CHOPPED CHERRY & SPINACH SALAD
BANH MI SANDWICHES
Recipe
Crispy Shrimp and Crab Seafood Taquitos
Ingredients
Equipment
Method
- Combine the shredded Oaxaca cheese, minced red jalapeño, imitation crab meat, and rough-chopped shrimp in a bowl. Mix until evenly combined.
- Preheat a shallow skillet over medium heat and add about 1 cup of canola oil.
- Warm the corn tortillas briefly so they are flexible enough to roll without cracking.
- Place about 2 tablespoons of the seafood mixture onto each tortilla.
- Roll the tortilla tightly around the filling.
- Place the taquito seam side down into the hot oil.
- Pan-fry for 2 to 3 minutes per side, turning as needed, until golden brown and crisp and the shrimp is fully cooked.
- Transfer the cooked taquitos to a paper towel-lined plate or rack to drain excess oil.
- If making the taquitos ahead of time, secure the seam of each rolled tortilla with a toothpick to keep it from unfolding before frying.
- Repeat with the remaining tortillas and filling.
- Remove toothpicks before serving.
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