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4 halibut fillets (5 ounces each), skin removed
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
12 corn tortillas
2 cups finely shredded green cabbage
4 radishes, thinly sliced
1 cup fresh cilantro
3 scallions, thinly sliced
1/2 cup 2 percent Greek yogurt
1 lime, cut into wedges
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1st Keep
 kwishall
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