Save Tangy cranberry-jalapeño dip meets savory tacos in this inventive fusion dish, combining sweet heat with creamy, cheesy flavors for a crowd-pleasing appetizer or main.
I first brought these tacos to a potluck and watched everyone go back for seconds. The combo of fruity cranberry and spicy jalapeño in a taco shell is always a surprise hit!
Ingredients
- Cranberry Jalapeño Dip: 1 cup fresh cranberries (or thawed frozen), 2 medium jalapeños seeded and finely diced, 1/4 cup chopped fresh cilantro, 2 green onions finely sliced, 1/4 cup granulated sugar, 1/2 tsp salt, 8 oz (225 g) cream cheese softened, 1/2 cup sour cream, juice of 1 lime
- Tacos: 8 small flour or corn tortillas, 1 cup shredded mozzarella or Monterey Jack cheese, 1 cup shredded lettuce, 1/2 cup diced red onion, 1/2 cup chopped fresh cilantro
Instructions
- Prepare the Cranberry Jalapeño Dip:
- Pulse cranberries, jalapeños, cilantro, green onions, sugar, salt, and lime juice in a food processor until finely chopped but not pureed. Mix cream cheese and sour cream in a bowl until smooth. Fold in the cranberry mixture until fully combined. Chill at least 15 minutes.
- Warm the Tortillas:
- Heat tortillas in a skillet or microwave until pliable.
- Assemble the Tacos:
- Spread a generous spoonful of cranberry jalapeño dip onto each tortilla. Top with shredded cheese, lettuce, red onion, and fresh cilantro.
- Serve:
- Enjoy immediately, optionally with extra lime wedges.
Save My family loves to gather in the kitchen for taco night, experimenting with new combos like this cranberry-jalapeño version. These tacos always spark some friendly debate on who made the most creative plate!
Required Tools
Food processor, mixing bowls, skillet for warming tortillas, knife and cutting board
Allergen Information
Contains dairy (cream cheese, sour cream, cheese) and gluten (if using flour tortillas). Use certified gluten-free corn tortillas for a safe swap and always read product labels for allergy info.
Nutritional Information
Each taco contains approximately 220 calories, 10 g total fat, 27 g carbohydrates, and 6 g protein when prepared with flour tortillas and cheese.
Save Finish with a squeeze of fresh lime for a zesty burst. These tacos are easy to scale for a crowd: just double the filling!
Recipe FAQ
- → How spicy are these tacos?
The level of heat depends on the amount of jalapeño seeds used. Removing seeds keeps it mild; add some seeds for extra spice.
- → Can this dish be made gluten-free?
Absolutely, substitute flour tortillas with certified gluten-free corn tortillas to make it suitable for gluten-free diets.
- → What cheese works best for these tacos?
Mozzarella or Monterey Jack both melt well and pair with the tangy dip. You can experiment with your preferred cheese.
- → Can this dish include meat?
Yes, grilled chicken or turkey makes a delicious protein addition if you prefer a non-vegetarian version.
- → What if I don’t have a food processor?
You can finely chop the ingredients by hand and mix well. The texture will be chunkier but still tasty.
- → How do I store leftovers?
Store dip separately in an airtight container in the fridge for up to 3 days. Assemble tacos fresh for best results.