1Make and marinate the salsa: quarter the radishes and slice into 1/8th in slice. Mix with the corn, cilantro and the juice and zest of one lime.
2Preheat a medium skillet and cook the fish 3 minutes on each side. For the last 2 minutes, add the coconut lemon sauce to the pan. Flake the cooked fish with a fork.
3Heat the corn tortillas according to the package directions
4Divide the fish between the tortillas, top with the salsa, avocado and drizzle with yogurt.