In a mixing bowl, whisk together oil, lemon juice, paprika, cayenne pepper, ground cumin, and salt until well combined. Add the skinless cod fish fillets, ensuring they are thoroughly coated in the marinade. Allow the cod to marinate for at least 30 minutes.

In a large bowl, combine shredded cabbage, carrots, thawed corn, chopped jalapenos, and fresh cilantro. In a separate bowl, mix Greek yogurt with more lemon juice. Stir the yogurt mixture into the veggie combination until well blended. Refrigerate the slaw until ready to serve.

In a bowl, combine remaining Greek yogurt, mayonnaise, lemon juice, paprika, and a pinch of salt. Mix until creamy. Cover and refrigerate until it's time to assemble the tacos.

Heat a non-stick skillet over medium-high heat. Sear the marinated cod for about 3-5 minutes on each side until golden and flaky. Remove the fish and break it into bite-sized chunks.

Char the corn tortillas directly over a flame or in a hot skillet for about 10-15 seconds on each side. Keep warm in a kitchen towel.

Assemble the tacos with fish chunks in each tortilla, topped with cilantro slaw and creamy sauce. Garnish with jalapenos and cilantro. Enjoy!