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.
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
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.
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.