Barbequed Shrimp Taco with Mango-Pickled Red Onion Salad

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Makes about 4 cups.

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Place oil in a large sauté pan over medium heat. Add shrimp to hot pan, season with salt and pepper and sauté for one minute until shrimp turns red. Add onions and sauté for two minutes or until translucent. Stir in barbecue sauce, bring to a boil and quickly remove pan from heat.
Add cheese and stir to combine until cheese has melted into mixture.
Place a warm tortilla in the middle of each warm serving plate. Spoon equal portions of shrimp mixture into the middle of each tortilla. Roll each tortilla into a cylinder with the seam side down. Then, add a small portion of Mango-Pickled Red Onion Salad on top of each taco.
Sprinkle with Cotija and Mexican pumpkin seeds and garnish with fresh serrano chilies (to be eaten like a pickle for the adventurous) and sprigs of cilantro.

Place the first six ingredients into a medium bowl. Slowly add vinaigrette until salad is lightly coated. Season with salt and serve immediately.

Combine the first three ingredients in a medium bowl. Add smoked onions, orange juice, cumin, vinegar and maple syrup to a small sauce pot and bring to a boil. Cook until mixture has reduced to almost dry, about five minutes. Place smoked onion mixture into blender and purée until smooth. Add to oil and lime juice mixture. Season with salt and stir until completely blended.

Peel onion. Cut in half and slice into very thin half-moon shapes. Put in a small bowl and set aside.
Heat vinegar and sugar (50/50) in a small saucepan over medium heat, stirring constantly. When sugar dissolves, remove from heat. Add pinch of salt, pour over onion in container and cover with plastic. Put in the refrigerator and allow to stand overnight and pickle approximately 8-12 hours. When cool, drain onions and use for salad.