Make 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.
Preheat 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.
Heat the corn tortillas according to the package directions
Divide the fish between the tortillas, top with the salsa, avocado and drizzle with yogurt.
Serve with lime wedges and more PERi-PERi sauce!