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

Warm the tortillas in the microwave for about 10 seconds or on a hot skillet for 30 seconds. Keep them covered with a clean kitchen towel to retain moisture.

Take a tortilla and spoon approximately 2 tablespoons of the filling into the center. Roll it tightly and place the seam side down. Repeat for all tortillas.

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until it shimmers.

Carefully add the taquitos to the hot oil in batches, frying for 2 to 3 minutes on each side until golden brown and crispy.

Transfer the fried taquitos to a paper towel-lined plate to drain excess oil.

Sprinkle with fresh cilantro and serve immediately with dipping sauces.