This is a twist on a traditional street taco, but keep in mind, enFuso mango white balsamic vinegar reduction would taste great drizzled on any style fish, chicken or pork street taco.
We start with tilapia filets. Ours were frozen and we just defrosted them in some hot water. Then we pan fried them in enFuso extra virgin olive oil (Manzanilla) and dusted them with Cajun seasoning as we fried them.
Next, we took some fresh spinach and Swiss chard leaves and quickly wilted them in heated olive oil with some diced sun dried tomatoes.
Finally we plated the fish on some toasted white corn tortillas, placed the wilted greens on the side, sprinkled them with some grated Mexican style grated cheese (jack and mild cheddar) and then drizzled the Mango balsamic vinegar over the top.
Simple, and crazy good. It’s the combination of the spicy season and sweet fruity balsamic that give this the perfect flavor combination.