Haystack Shrimp Tacos w/ Cilantro Lime Salsa 

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Recipe below:
One pound of large shrimp (or approx. 3-4 shrimp per person)
Shrimp:
1 tablespoon avocado oil
1½ tablespoons Jalapeño Taco
Heat grill to medium-high. Sprinkle Jalapeño Taco
BLEND all over one side of shrimp once on the grill, then season the other side after flipping.
Haystack Coleslaw:
1/2 cup mayo (avocado oil-based is light and wonderful for this recipe)
1/4 cup lime juice
1-2 teaspoons honey
1 tablespoon Jalapeño Taco
1/4 - 1/2 (depending on size) apple, cut into small cubes (use Fuji, Honeycrisp, or other sweet apple)
3 tablespoons cilantro, chopped
Combine dressing ingredients, mixing well. Then pour over one bag of precut coleslaw. (You can find fancy varieties now, including lace coleslaw.)
Salsa:
On the grill:
1/2 white onion, sliced
1 jalapeño (slices or coins will create a heat level*)
*Slice the meat of the jalapeño away from the veins and seeds for a mild salsa. Cut into coins for a spicy salsa.
Place grilled veggies into the blender, then add:
1-2 garlic cloves
2 green onions, ends removed
1/4 cup avocado oil
4 tablespoons lime juice
Pulse to blend grilled veggies, then add salt to taste.
This is very important! Taste and add at least 1/2 teaspoon of kosher salt-and maybe more, depending on your preference. Add some cilantro and blend, then taste again to see if your salsa needs anything else.