Fustini's Oils and Vinegars
Tacos with Spicy Aioli

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Tacos with Spicy Aioli


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Tacos with Spicy Aioli

Submitted by Denise Walburg



  • 1-2 tablespoons Fustini's Chipotle olive oil
  • 1/4 cup red onion, fine diced
  • 4-6 ounces cooked protein, sliced or shredded (steak, chicken, pork)
  • 1 cup romaine, chopped
  • 1 Roma tomato, sliced
  • 4 flour tortillas
  • 2 tablespoons Fustini's Jalapeno Lime balsamic
  • 1/2 cup mayonnaise
  • 1 tablespoon Tajin (Mexican spice)
  • juice 1/2 a lime


This recipe is a great way to use up left over grilled meats.


Step 1. 

Heat olive oil in a medium-size sauté pan.  Add onion and cook until translucent.  Stir in meat until heated.  Meanwhile, combine balsamic, mayonnaise and Tajin in a small bowl.  Warm tortilla shells by placing them directly on a stove burner (for gas), or in a medium sauté pan (for electric) until heated with a little char on the tortilla.

To assemble layer meat and onion mixture, tomato and lettuce on a heated tortilla. Top with a drizzle of aioli sauce and lime juice.

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