In a medium pot, add the jasmine rice, coconut milk, water, sugar, salt, and lime juice. Stir to combine. Cover and heat over medium-high until it comes to a boil (be careful that the liquid doesn’t boil over!). Reduce the heat to low and let cook for 20 minutes. Remove the pot from the heat and let sit an additional 10 minutes. Add the cilantro and fluff the rice with a fork, mixing the cilantro in thoroughly.

In a medium bowl, toss together the strawberries, cilantro, jalapeño, mint, cotija, lime zest and lime juice. Set aside. 

In a small bowl, mix together the paprika, cayenne pepper, salt, pepper, and lime zest. Generously sprinkle over both sides of each tilapia filet. When the rice has about 10 minutes left, heat the olive oil in a large, nonstick frying pan over medium heat. Carefully swirl the oil to coat the pan. Cooking in batches if necessary, cook the tilapia about 4 minutes per side, or until it easily flakes with a fork.

Dish the rice onto plates, top with the tilapia and a generous serving of strawberry salsa. Serve immediately. Enjoy!