Grilled Shrimp Tacos with Tropical Salsa

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Shrimp:

2 pounds medium (21-25 count) shrimp, peeled, deveined, tails off

2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)

1 medium red onion, sliced

1/2 cup vegetable oil

2 teaspoons kosher salt

1/8 teaspoon ground cloves

1 chipotle chile in adobo, minced

Tropical Salsa:

1 cup diced fresh pineapple, 1/2-inch dice

1 medium ripe avocado, diced

One 15-ounce jar cactus, rinsed, patted dry and diced (about 1 cup), such as Dona Maria Nopalitos Tender Cactus

1 red jalapeno, minced, seeds optional

1 medium ripe mango, 1/2-inch dice

1/4 cup fresh cilantro leaves, plus more for serving

1 tablespoon apple cider vinegar

2 teaspoons vegetable oil

1/2 teaspoon dried epazote

Salt

3/4 cup Mexican crema

1 teaspoon adobo sauce

Zest and juice of 2 limes

12 corn tortillas, warmed