In a large bowl, mix together the chopped shrimp, shredded crab meat, Monterey Jack cheese, softened cream cheese, and queso dip until evenly distributed and creamy.

Add the chopped cilantro, garlic powder, and smoked paprika, stirring thoroughly to ensure the seasonings are evenly incorporated throughout the filling.

Warm tortillas in the microwave for 10-15 seconds to make them pliable. Place 2-3 tablespoons of filling in the center of each tortilla, being careful not to overfill.

Roll each tortilla tightly around the filling and secure with a toothpick through the seam to prevent unrolling during cooking.

In a large skillet, heat butter or oil over medium heat until it shimmers or the butter foams, indicating it's ready for frying.

Working in batches of 3-4 taquitos to avoid crowding, place them seam-side down in the hot skillet. Fry for 3-4 minutes on each side until golden brown and crispy.

Transfer fried taquitos to a paper towel-lined plate. Let cool for 2-3 minutes, then carefully remove toothpicks.

Plate your crispy taquitos, drizzle with warm queso, and sprinkle with fresh cilantro. Serve immediately while hot and crispy.