Strawberry Rhubarb Tilapia Tacos
These Tilapia Tacos are filled with a strawberry coleslaw, sweetened rhubarb, and ginger seared tilapia, and make an easy and delicious springtime meal.
Servings: 4 people
Sweetened Rhubarb* (See Recipe Notes)
- 1 stalk rhubarb, diced
- ½ cup sugar
- 2 tilapia fillets (4oz each) OR sub another thin, white, flaky fish
- ¼ teaspoon salt
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
Strawberry Cole Slaw:
- 1 cup cabbage, shredded
- 1 cup strawberries, hulled and diced
Other Taco Ingredients:
- 4 6" flour tortillas
- 2 tablespoons plain yogurt
- Optional: cilantro, lime wedges
Add rhubarb and sugar to a small pot, and fill pot with just enough water to cover the rhubarb. Bring to a boil, then lower heat to medium. Cover, and simmer until the rhubarb stalks begin to fall apart.
Strain sugar-water off of the rhubarb into another container, reserving 'rhubarb simple syrup' for another recipe if desired. Allow rhubarb to cool to room temperature. (If desired, put rhubarb in the fridge to speed cooling process.)
Pat tilapia dry. Pat dry again. (Wet fish will not sear). Rub fish on both sides with ginger, and sprinkle with salt and pepper.
Heat oil in a stainless steel or cast iron pan over medium-high heat, until oil is hot and shimmers.
While pan is heating up, toss together cabbage and strawberries, and set aside. Heat tortillas for 15 seconds in the microwave. Divide the cabbage and strawberry mixture between the tortillas. Divide all of the rhubarb between the tortillas.
Place the fillets in the pan and set a timer for 2 minutes. Don't touch the fillets until the 2 minutes are up. Then, use a thin metal spatula to flip them. If they won't release- give them another 30 seconds. They'll release when they've finished cooking. Flip tilapia, and cook for another 1-2 minutes, until fish releases from the pan without sticking to it.
Remove tilapia from the heat, and cut into long thin strips. Divide the fish among the tortillas. Top each taco with a dollop of yogurt. Serve immediately with cilantro and a lime wedge (optional).
Yields about 4 tacos.
*Faster Cook Time: The Sweetened Rhubarb can be made ahead to shorten cook time to 15 minutes.
Nutrition information: Since the sugar used to cook the rhubarb is mostly drained away, the calorie calculations assume ⅛ cup sugar total is consumed instead of ½ cup, but are an estimation. Calorie information is listed per taco.
Calories: 212kcal | Carbohydrates: 23g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 1050mg | Potassium: 148mg | Fiber: 1g | Sugar: 9g | Vitamin A: 30IU | Vitamin C: 28.6mg | Calcium: 46mg | Iron: 0.6mg