Do acid and fat balance each other? How?
Fats have a bland taste and oily feel. Fatty foods can be made more tasteful by adding acids.

Acids stimulate taste, similarly as salt and, yes, they give the sensation of cutting through fat (Herbivoracious.com).

On the other hand, adding fats to acids (oil to vinegar in a salad) can decrease sharp acidic taste, but this happens only on a sensation level, not on a chemistry level, because fats do not absorb or chemically react with acids. 

I'm not aware of any nutritional benefits of acid-fat mixtures. Acids also do not help significantly in fat digestion. Fats are relatively inert - they do not readily react with acids, alcohol...