In a large mixing bowl, combine the cooked shrimp, crab meat, Monterey Jack cheese, softened cream cheese, queso dip, chopped cilantro, garlic powder, and smoked paprika. Use a spatula to fold the ingredients together until thoroughly mixed.

Lay out your flour tortillas. Scoop 2-3 tablespoons of the seafood filling onto one side of each tortilla. Roll the tortillas tightly around the filling, securing the mixture inside.

In a skillet, heat the butter or oil over medium heat until shimmering. Add the taquitos seam-side down in a single layer.

Fry the taquitos for about 3-4 minutes on each side, or until golden brown, flipping halfway through.

Once golden brown, remove the taquitos and place them on a paper towel-lined plate to drain excess oil.

Remove the toothpicks just before serving. Drizzle with warm queso dip and garnish with fresh cilantro.