In a large mixing bowl, combine cream cheese, lump crab meat, and cooked shrimp. Add Mexican cheese blend, lime juice, chili powder, ground cumin, smoked paprika, salt, and black pepper. Mix until smooth.

Warm tortillas in the microwave for about 10 seconds or on a skillet for 30 seconds per side.

Spoon about 2 tablespoons of filling onto each tortilla and roll tightly, keeping seam side down.

In a large skillet, heat vegetable oil over medium-high heat until shimmering, about 5-7 minutes.

Carefully fry taquitos in batches for 2-3 minutes per side until golden brown and crispy.

Use a slotted spoon to transfer taquitos to a paper towel-lined plate to drain excess oil.

Sprinkle with fresh cilantro and serve immediately.