In a large mixing bowl, combine the cooked shrimp, crab meat, Monterey Jack cheese, cream cheese, queso dip, cilantro, garlic powder, and smoked paprika. Blend until creamy.

Take a flour tortilla, spoon 2-3 tablespoons of the filling into the center, roll it tightly, and secure with a toothpick if needed.

In a skillet, heat 1/4 cup of butter or neutral oil over medium heat. Fry each taquito for 3-4 minutes on each side until golden brown.

Remove from skillet, drain on paper towels, take out toothpicks, drizzle with warm queso dip, sprinkle with cilantro, and serve immediately.