# What You'll Need:
→ 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 cheese or Monterey Jack cheese
12 - 1 cup shredded lettuce
13 - 1/2 cup diced red onion
14 - 1/2 cup chopped fresh cilantro
# Method Steps:
01 - Pulse cranberries, diced jalapeños, chopped cilantro, sliced green onions, granulated sugar, salt, and lime juice in a food processor until finely chopped but not completely smooth.
02 - In a mixing bowl, stir cream cheese and sour cream until completely smooth. Fold in the cranberry jalapeño mixture until evenly incorporated. Refrigerate the dip for a minimum of 15 minutes to allow flavors to develop.
03 - Warm tortillas in a skillet over medium heat or microwave until pliable and soft.
04 - Spread a generous spoonful of cranberry jalapeño dip onto each warm tortilla. Layer with shredded cheese, lettuce, diced red onion, and chopped fresh cilantro.
05 - Present tacos immediately with optional lime wedges on the side for added brightness.
