Cranberry-jalapeño dip, cheese, and crisp veggies in tortillas for a colorful, flavorful Tex-Mex fusion dish.
# Components:
→ Cranberry Jalapeño Dip
01 - 1 cup fresh cranberries 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 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 lettuce
13 - 1/2 cup diced red onion
14 - 1/2 cup chopped fresh cilantro
# Method:
01 - In a food processor, pulse cranberries, jalapeños, cilantro, green onions, granulated sugar, salt, and lime juice until finely chopped but not fully pureed.
02 - In a mixing bowl, blend softened cream cheese and sour cream until smooth. Fold in the cranberry mixture, mixing thoroughly. Chill the dip for at least 15 minutes before serving.
03 - Heat tortillas in a dry skillet or microwave until pliable and warm.
04 - Spread a generous spoonful of cranberry jalapeño dip onto each tortilla. Top with shredded cheese, lettuce, diced red onion, and fresh cilantro.
05 - Present the tacos immediately, optionally accompanied by lime wedges.
