Combine oil, tequila, lime juice, lime zest, and coriander in a baking dish. Season chicken with salt and pepper, then slice into strips lengthwise. Add the chicken to the marinade, cover and put in the fridge until ready to make.
Preheat oven to 450 degrees F. Combine panko, flour, lime zest and coriander in a bowl. Lay a wire rack on a baking sheet and spray with non-stick spray. Remove chicken from marinade and coat strips in panko mixture, pressing so the crumbs stick. Lay them on the baking sheet then give them a quick spray of non-stick spray. Bake for 10 minutes, flip, then bake 10 more.
While chicken is cooking, combine avocado, tomato, and strawberries and cilantro. Mix with salt, pepper and lime juice.
Heat tortillas if desired, then serve with crisp chicken, salsa, and toppings of your choice (cheese, lettuce, etc).