Grilled-Fish Tacos With Radish-Cabbage Slaw

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1 garlic clove, minced

1/2 teaspoon coarse salt

1/4 cup finely chopped fresh cilantro, plus leaves for serving

1 teaspoon chipotle chili powder, or regular chili powder

1 teaspoon dried oregano

2 limes, zested and juiced, plus 4 lime wedges for serving

1 teaspoon extra-virgin olive oil

4 red snapper fillets (5 ounces each), skin on

8 radishes, julienned

6 ounces green cabbage, finely shredded (2 cups)

3 scallions, julienned

1 firm, ripe Hass avocado, halved, pitted, and peeled

4 eight-inch flour tortillas

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