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

Lay out the flour tortillas. Scoop 2-3 tablespoons of the filling onto one side of each tortilla, roll tightly and secure with a toothpick.

Heat about ½ inch of butter or oil in a large skillet over medium heat until hot.

Carefully place taquitos in hot oil and cook for 3-4 minutes on each side, until golden brown. Drain on paper towels.

Remove toothpicks, arrange on a platter, drizzle with warm queso dip, and sprinkle with additional cilantro, if desired.