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Ingredients
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle chile powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ¾ teaspoon salt, divided
  • 1 ¼ pounds tilapia fillets (about 3 fillets), patted dry
  • 2 tablespoons canola oil
  • 3 cups shredded coleslaw mix
  • ⅓ cup thinly sliced radishes (about 2 medium)
  • 2 ½ tablespoons lime juice, divided
  • ¼ cup whole-milk plain yogurt
  • ¼ cup mayonnaise
  • 3 tablespoons chopped fresh cilantro
  • 1 Fresno chile, chopped
  • 8 (6 inch) corn tortillas, warmed
  • 1 small ripe avocado, pitted and sliced
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