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Preheat the oven to 135 °C (275 °F). Place the tortillas in aluminum foil and set in the oven.
In a bowl, mix the shrimp, chili seasoning, and salt and pepper. Set aside.
In another bowl, mix the strawberries, jalapenos, onion, lime juice and zest, and coriander. Add a pinch of salt and set aside.
Heat the canola oil in a pan over medium heat and cook the shrimp for about 2 minutes on each side or until fully cooked, i.e. when the inner flesh becomes opaque.
Remove the tortillas from the oven, coat with Greek yogurt, add the shrimp and avocado slices, and garnish with the strawberry salsa.
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