Cranberry Jalapeño Dip Tacos (Print View)
Sweet heat meets creamy cheese, fresh vegetables, and soft tortillas for crowd-pleasing fusion tacos.
# Components:
→ Cranberry Jalapeño Dip
01 - 1 cup fresh or thawed frozen cranberries
02 - 2 medium jalapeños, seeded and finely diced
03 - 1/4 cup chopped fresh cilantro
04 - 2 green onions, finely sliced
05 - 1/4 cup granulated sugar
06 - 1/2 teaspoon kosher salt
07 - 8 ounces cream cheese, softened
08 - 1/2 cup sour cream
09 - Juice of 1 lime
→ Taco Assembly
10 - 8 small flour or corn tortillas
11 - 1 cup shredded mozzarella or Monterey Jack cheese
12 - 1 cup shredded iceberg lettuce
13 - 1/2 cup diced red onion
14 - 1/2 cup chopped fresh cilantro
# Directions:
01 - In a food processor, pulse together cranberries, jalapeños, cilantro, green onions, granulated sugar, kosher salt, and lime juice until finely chopped with visible texture. Do not puree.
02 - In a mixing bowl, whisk softened cream cheese and sour cream until smooth and creamy. Fold in the cranberry jalapeño mixture until the dip is uniform in color and texture. Refrigerate for at least 15 minutes to blend flavors.
03 - Heat tortillas in a dry skillet over medium heat or microwave briefly until soft and pliable. Keep warm under a clean towel until assembly.
04 - Spread a generous spoonful of chilled cranberry jalapeño dip on each tortilla. Top with shredded cheese, lettuce, red onion, and cilantro.
05 - Serve tacos immediately, accompanied by optional lime wedges if desired.
# Expert Advice:
01 -
- This dish blends sweet, tart, spicy and creamy textures for a flavor-packed bite
- Quick to prepare and perfect for holiday entertaining or weeknight dinners
02 -
- Contains dairy and gluten: swap flour tortillas for corn to make it gluten-free
- The dip doubles as a spread for crackers and sandwiches
03 -
- Leave some jalapeño seeds in for a bolder kick: taste as you go
- Make the dip ahead and refrigerate up to 2 days for deeper flavor