Strawberry Rhubarb Tilapia Tacos
User Reviews
5
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 people
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Calories
212 kcal
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Course
Main Course
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Cuisine
American
Strawberry Rhubarb Tilapia Tacos
Description
These tacos begin with sweetened rhubarb that is simmered with sugar and water until soft, then cooled to bring a fruity, slightly tart element. The tilapia fillets are patted dry, rubbed in ground ginger and salt, and pan-seared in olive oil over medium-high heat to achieve a flaky texture without moisture.
The strawberry cole slaw mixes cabbage and diced strawberries, contributing fresh crunch and sweetness. Warmed flour tortillas are filled with the slaw, sweetened rhubarb, and the cooked tilapia, then topped with plain yogurt and optionally cilantro and lime wedges to add creaminess and brightness.
This recipe yields about four tacos, offering a distinct balance of savory fish and layered fruits and vegetables. The rhubarb can be prepared ahead to reduce overall cooking time.
Ingredients
Sweetened Rhubarb* (See Recipe Notes)
- 1 rhubarb stalk, diced
- ½ cup sugar
Ginger Tilapia:
- 2 tilapia fillets or substitute 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 strawberry hulled, diced
Other Taco Ingredients:
- 4 flour tortilla 6 inch
- 2 tablespoons PLAIN yogurt
- cilantro optional, lime wedges
- lime optional, lime wedges
Instructions
Sweetened Rhubarb:
- 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.)
Tilapia Tacos:
- 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).
Notes
- This recipe makes approximately 4 tacos.
- Sweetened rhubarb can be cooked ahead to reduce total preparation time to about 15 minutes.
- Calorie estimates consider that much sugar is drained during rhubarb cooking; estimated sugar consumption per taco is about 1/8 cup.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Calories | 212kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 13g | 26% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 21mg | 7% |
| Sodium | 1050mg | 44% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 30IU | 1% |
| Vitamin C | 28.6mg | 32% |
| Calcium | 46mg | 5% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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