Begin by dicing 2 cups of rhubarb into small pieces. In a medium pot, combine the rhubarb with sugar and just enough water to cover. Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 10-15 minutes until the rhubarb is tender. Strain the mixture, reserving the syrup for drizzling later on your tacos.

While the rhubarb simmers, pat 4 tilapia fillets dry with paper towels to ensure a good sear. Rub each fillet with ground ginger and sprinkle generously with salt. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Sear the tilapia for 2-3 minutes on each side, or until the fish is opaque and flakes easily with a fork.

In a large mixing bowl, combine 2 cups of shredded cabbage with 1 cup of diced strawberries. Toss gently to mix the ingredients well, allowing the flavors to meld together.

Warm 4 flour tortillas in a dry skillet for about 30 seconds on each side, until pliable. On each tortilla, layer a generous scoop of the strawberry and cabbage slaw, followed by a piece of the perfectly seared tilapia. Drizzle the reserved sweetened rhubarb syrup over the top for a pop of flavor, and add a dollop of plain yogurt for creaminess.

Carefully fold the tacos and serve them immediately, garnished with optional cilantro and lime wedges for an added burst of flavor.