In a large mixing bowl, combine chopped strawberries, finely grated green and red cabbage, diced jalapeño, and fresh mint leaves. Drizzle with lime juice and extra virgin olive oil, then sprinkle with salt and pepper. Toss everything together until well combined, ensuring the colors and flavors meld. Let the coleslaw sit while you prepare the shrimp.

Set up a breading station with three separate bowls: one for all-purpose flour, another for beaten eggs, and the third for breadcrumbs. Dredge each raw shrimp in the flour, ensuring an even coating, then dip it into the eggs, and finally coat it with breadcrumbs.

Heat vegetable oil in a large skillet over medium-high heat until it shimmers. Carefully add the breaded shrimp in batches and fry for 3-4 minutes per side until golden brown. Transfer the shrimp to a plate lined with paper towels to absorb excess oil.

While the shrimp is frying, warm the corn tortillas to enhance their flavor. Grill them on a hot skillet for about 30 seconds per side or toast over an open flame until slightly charred and pliable.

To assemble, take a warmed corn tortilla and place a few crispy shrimp in the center. Generously top with the vibrant strawberry coleslaw and drizzle with mayonnaise if desired.

Garnish the assembled tacos with additional lime wedges for squeezing over the top and serve immediately while warm.