# What You Need:
→ 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 salt
07 - 8 ounces cream cheese, softened
08 - 1/2 cup sour cream
09 - Juice of 1 lime
→ Tacos
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
# How to Make:
01 - Pulse cranberries, jalapeños, cilantro, green onions, granulated sugar, salt, and lime juice in a food processor until finely chopped, maintaining a coarse texture.
02 - Combine softened cream cheese and sour cream in a mixing bowl until fully smooth. Incorporate cranberry jalapeño mixture and fold together until well blended. Refrigerate for a minimum of 15 minutes.
03 - Heat tortillas in a skillet over medium heat or microwave until soft and pliable.
04 - Spread a portion of cranberry jalapeño dip onto each tortilla. Top with shredded cheese, lettuce, diced red onion, and fresh cilantro.
05 - Present tacos immediately, garnished with additional lime wedges if desired.
