In a sauté pan over medium-high heat add the grapeseed oil and onion. Cook onion 2-3 minutes until translucent.
Add the vegan ground, cumin, chili powder, garlic and coriander and cook stirring occasionally for 5-8 minutes until all the aromatics are well blended in to the beef and completely cooked through.
Squeeze 1/2 lime, toss again and set aside.
In a small bowl add the avocado, lime juice and salt. Mash with a fork until the ingredients are well blended, somewhat chunky and creamed.
Fill the blue corn taco shells with the vegan ground mixture. Top with shredded romaine lettuce, shredded vegan cheese, tomatoes, guacamole and hot Salsa de Arbol.