In a medium pot, combine diced rhubarb with sugar and enough water to cover the pieces. Bring to a gentle boil over medium heat, then reduce to a simmer. Cook for about 10–12 minutes, or until the rhubarb is soft and translucent. Strain the mixture, reserving the syrup for later use, and set the sweetened rhubarb aside to cool.

Pat the tilapia dry with paper towels and season both sides with ground ginger and kosher salt. Heat olive oil in a non-stick skillet over medium-high heat until shimmering, about 2 minutes. Carefully lay the fish in the hot oil and cook for 2 minutes on one side. Flip the tilapia, cooking for an additional 1–2 minutes until it is opaque and flakes easily with a fork.

While the tilapia cooks, thinly shred the cabbage and dice the strawberries in a mixing bowl. Toss them together until well combined, creating a colorful spring slaw. Set the slaw aside while the tilapia finishes cooking.

Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side. On each tortilla, layer a generous handful of the strawberry cabbage slaw, followed by the seared tilapia fillets, and spoon over some sweetened rhubarb. Top each taco with a dollop of plain yogurt, and if desired, garnish with fresh cilantro and lime wedges.