In a large mixing bowl, combine the finely chopped cooked shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, and queso dip. Add chopped cilantro, garlic powder, and smoked paprika, stirring until everything is well incorporated.

Take a small flour tortilla and place 2-3 tablespoons of the filling in the center. Roll the tortilla tightly around the filling, ensuring it stays compact. Secure the ends with a toothpick if needed. Repeat this process with the remaining tortillas and filling.

In a large skillet, heat about 2 tablespoons of butter or oil over medium heat until it shimmers.

Carefully place the filled taquitos seam-side down in the hot skillet and fry for approximately 3-4 minutes on one side until golden brown and crispy. Gently flip and fry the other side for another 3-4 minutes.

Once uniformly golden brown, remove taquitos from the skillet and place on a plate lined with paper towels. Drizzle warm queso over the top and garnish with fresh cilantro. Serve alongside guacamole or salsa.