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.
