Fill a medium saucepan with 2 inches of water and bring to a boil over high heat.
Rest a large hand strainer or sieve on top edge of saucepan ensuring it does not touch the water. Place 1-2 pizzelle in strainer to soften the cookie, about 10-15 seconds. When cookie is pliable, quickly remove from strainer and form into desired shell shape (taco, cannoli, cone or flower). Hold for 5 seconds then use crinkled foil or shot glasses to help support shapes until hardened. If cookie has lost pliability before desired shape is achieved, simply place back into strainer to soften again. Repeat to make 20 shells.
In a medium bowl, combine strawberries, cilantro, jalapeno, lime juice, oil, salt and pepper. Gently stir in avocado and feta. Spoon about 2 tablespoons of mix into each pizzelle shell.
Tip: Pizzelle shells can be molded and stored in an airtight container for up to a week.
1 serving is 1/20th recipe. Assumed all salsa used up.