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Flavorful Tilapia Tacos with Strawberry Rhubarb Salsa

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These tilapia tacos feature a bright and fresh strawberry + rhubarb bliss salsa that perfectly complements the mild, flaky fish. Ready in under 30 minutes, they make a quick, flavorful meal ideal for busy nights or casual entertaining.

Ingredients

Scale
  • 4 tilapia fillets (about 6 oz / 170 g each), skinless and boneless
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil or avocado oil
  • 1 cup fresh strawberries, hulled and diced (or frozen if out of season)
  • 1 cup chopped rhubarb (fresh or frozen)
  • 1 small shallot, finely minced
  • 1 jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 tablespoon honey or agave syrup
  • 1/4 cup chopped fresh cilantro
  • Pinch of salt
  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded red cabbage or lettuce
  • Optional: sliced avocado, crumbled queso fresco, or sour cream

Instructions

  1. Prepare the salsa: In a medium bowl, combine diced strawberries, chopped rhubarb, minced shallot, and jalapeño. Add fresh lime juice and honey, then sprinkle a pinch of salt. Mix gently until combined. Stir in chopped cilantro last. Let sit at room temperature for 10-15 minutes.
  2. Season the tilapia: Pat fillets dry. Mix smoked paprika, ground cumin, garlic powder, salt, and pepper in a small bowl. Rub spice blend evenly over both sides of each fillet.
  3. Cook the fish: Heat olive oil in a skillet over medium-high heat until shimmering. Place fillets in pan and cook 3-4 minutes on first side without moving. Flip and cook another 2-3 minutes until fish flakes easily.
  4. Warm the tortillas: While fish cooks, warm tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and heat in a 350°F oven for 10 minutes.
  5. Assemble the tacos: Place a tilapia fillet on each tortilla. Spoon strawberry + rhubarb salsa over the fish. Add shredded cabbage and optional avocado slices or queso fresco.
  6. Serve immediately with an extra squeeze of lime if desired.

Notes

Patting the fish dry before cooking ensures a nice sear. Let the salsa sit for 10-15 minutes to meld flavors. Adjust jalapeño seeds to control heat. Warm tortillas just before serving to keep them pliable. Leftover fish can be stored up to 2 days; salsa keeps up to 3 days and tastes better after sitting overnight.

Nutrition

Keywords: tilapia tacos, strawberry rhubarb salsa, fish tacos, quick dinner, fresh salsa, easy recipe, healthy tacos

Find it online: https://chloeplate.com/flavorful-tilapia-tacos-with-strawberry-rhubarb-salsa-easy-recipe/