In a small bowl, whisk together strained yoghurt, juice of one lime, apple cider vinegar, sugar, half a teaspoon salt and ¼ teaspoon cumin.Place the cabbage in a medium bowl and stir in the dressing.
Season both sides of the sea bass with salt and pepper and drizzle with olive oil. Heat your grill to high. Once warm, drizzle olive oil on a paper towel and wipe the oil across the grates. Place the fish skin side down. Do not move it. It needs to sear so it doesn’t stick. Allow it to cook for 4-5 minutes.
Flip and cook for another 4-5 minutes. While you cook the sea bass, boil water and cook the corn salad. Once cooked, strain and place in a bowl. Remove the fish from the grill and slice it into 1 ½ cm strips. To assembly the tacos, place a strip of bass onto a corn tortilla.
Top with the corn salad, cabbage slaw, tomato cubes and slices of radish. Fold into a taco and serve with lime quarters.
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