Grilled shrimp tacos with tropical salsa

Ingredients:

Shrimps

• 900 g of medium shrimp (21-25 pcs.), peeled, deveined and tailed
• 2 thinly sliced ​​limes + juice of 2 limes (about 2 tbsp)
• 1 medium red onion, thinly sliced
• 0.5 cups vegetable oil
• 2 teaspoons coarse salt
• 1/8 tsp ground cloves
• 1 chipotle pepper in adobo sauce, minced

Tropical salsa

• 1 cup fresh pineapple, cut into 1cm cubes.
• 1 medium ripe avocado, diced
• 1 can (425g) canned cactus, rinsed, dried and diced (about 1 cup)
• 1 red jalapeño, finely chopped, seeds removed if desired
• 1 medium ripe mango, cut into 1cm cubes.
• 1/4 cup fresh cilantro leaves, plus extra for serving
• 1 tbsp. apple cider vinegar
• 2 teaspoons of vegetable oil
• 0.5 tsp dried fragrant goosefoot
• 3/4 cup Mexican sour cream
• 1 tsp. adobo sauce
• Zest and juice of 2 limes
• 12 corn tortillas, warmed

Preparation:

1. Shrimps:
   
   Place the shrimp, limes, and onions in a zip-lock plastic bag. In a small bowl, combine the vegetable oil, salt, cloves, lime juice, and chipotle pepper. Pour the mixture over the shrimp and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1-2 hours.
2. Tropical salsa:
   
   Meanwhile, in a medium bowl, combine the pineapple, avocado, cactus, jalapeño, and mango. Add the cilantro, vinegar, vegetable oil, and thyme and toss to combine. Refrigerate until ready to serve.
3. Preheat the grill to medium-high heat. Remove the shrimp from the marinade and season with salt. Place the shrimp on the grill and cook over direct heat, turning once, until charred and pink, 2-3 minutes per side. Add the cooked shrimp to the salsa and toss. Season with salt to taste.
4. Taco:
   
   To serve, combine sour cream, adobo, lime zest, and lime juice in a small bowl. Assemble the tacos, starting with a corn tortilla, and top with 4-5 shrimp, 1/4 cup tropical salsa, a splash of sour cream, and a few cilantro leaves.