Pre-heat the oven to 400°F.
Cook and chop the shrimp if not already prepared.
Flake the crabmeat gently to avoid breaking it up too much.
Dice the bell peppers and onions into small pieces for even distribution.
In a mixing bowl, combine the chopped shrimp, flaked crabmeat, shredded cheese, cream cheese, diced bell peppers, onions and fajita or tacpseasoning; stir until all ingredients are evenly mixed; taste and adjust seasoning, as needed.
Lay a flour tortilla flat on a clean surface.
Spread the shrimp-crab mixture evenly over the tortilla, leaving a small border around the edges.
Roll the tortilla tightly into a log shape.
Repeat with the remaining tortillas and filling.
Using a sharp knife, slice each rolled tortilla log into 1-inch pieces to create bite-sized roll-up bombs.
Place the pieces seam-side down on a baking sheet lined with parchment paper
Lightly brush the tops of the roll-ups with olive oil or melted butter for a golden finish.
Place in the pre-heated oven and bake for 12 to 15 minutes, or until the edges are crispy and golden brown.
Arrange the roll-up bombs on a serving platter.
Serve warm with sour cream, salsa, guacamole or hot sauce, for dipping.
Garnish with fresh cilantro or lime wedges for a pop of color.
