1. In a skillet, melt butter over medium heat and add onion, jalapeño, and garlic. Sauté 2–3 minutes until fragrant.

2. Add chopped shrimp and cook until pink, about 3 minutes.

3. Remove from heat and fold in crabmeat.

4. In a bowl, combine cream cheese, Monterey Jack, cheddar, heavy cream, chili powder, cumin, salt, and pepper.

5. Stir in the seafood mixture until well combined.

6. Spoon 2 tablespoons of filling onto each tortilla and roll tightly.

7. Secure with a toothpick if needed.

8. Heat 1/2 inch of oil in a skillet over medium heat.

9. Fry taquitos in batches 2–3 minutes per side, until golden and crispy.

10. Drain on paper towels.

11. Serve warm with queso dip, salsa, or lime crema, garnished with cilantro and lime wedges.