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
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
3/4 cup Mexican crema
1 teaspoon adobo sauce
Zest and juice of 2 limes
12 corn tortillas, warmed
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