Pin it 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 made these tacos for a holiday get-together, inspired by a leftover cranberry dip. It was an instant hit as both an appetizer and a main, with everyone reaching for seconds.
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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, Juice of 1 lime, 8 oz cream cheese (softened), 1/2 cup sour cream
- 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
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Instructions
- Make the Dip:
- Pulse cranberries, jalapeños, cilantro, green onions, sugar, salt, and lime juice in a food processor until finely chopped but not pureed. In a bowl, mix cream cheese and sour cream until smooth. Fold in the cranberry mixture and chill for at least 15 minutes.
- Prepare Tortillas:
- Warm 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:
- Serve immediately. Optional: add extra lime wedges.
Pin it These tacos have quickly become a family favorite, perfect for both festive occasions and casual weeknights. Even the kids enjoy their punchy, colorful flavors.
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Required Tools
Food processor, mixing bowls, skillet, knife and cutting board
Allergen Information
Contains dairy and gluten (if using flour tortillas). Use corn tortillas for gluten-free. Always check ingredient packaging for allergy safety.
Nutritional Information
Each taco delivers about 220 calories, 10 g fat, 27 g carbohydrates, and 6 g protein, making for a satisfying but light meal.
Pin it 
Enjoy these tacos fresh, and try the dip as a spread or with crackers for a tasty twist beyond taco night.
Recipe FAQs
- → Can I make the cranberry jalapeño dip in advance?
Yes, prepare the dip a day ahead and chill. It intensifies the flavors and saves time at assembly.
- → What tortilla type works best?
Both flour and corn tortillas are delicious. For gluten-free, choose certified corn tortillas.
- → Can I add protein to these tacos?
Absolutely! Grilled chicken or turkey pairs well for a non-vegetarian option.
- → Is the dip spicy?
The jalapeños add mild heat. Keep some seeds if you prefer extra spice, or remove completely for less heat.
- → What cheeses can I use?
Shredded mozzarella or Monterey Jack are great choices. Try cheddar for a sharper taste.
- → How should leftovers be stored?
Store assembled tacos in an airtight container in the fridge for up to 2 days. Reheat gently before serving.
