In a medium bowl, whisk together oil, lemon juice, paprika, cayenne pepper, cumin, and salt until well combined. Gently add the cod fillet, ensuring it is fully coated in the marinade. Allow the fish to marinate for at least 15 minutes.

While the fish marinates, prepare the creamy sauce by mixing Greek yogurt, mayonnaise, lemon juice, paprika, and a pinch of salt in a small bowl. Stir until smooth and creamy, then cover and refrigerate.

In a large mixing bowl, combine the shredded purple cabbage, grated carrots, thawed corn, chopped jalapenos, and cilantro. Add a dollop of remaining Greek yogurt and a splash of lemon juice, then season with salt to taste. Toss well and refrigerate for about 10 minutes.

Heat a non-stick skillet over medium-high heat. Once hot, carefully place the marinated cod fillet in the skillet and cook for 3-5 minutes per side. Remove the cod from the pan and let it rest.

Char the corn tortillas over an open flame or heat them in a dry skillet for about 30 seconds on each side until warm.

To assemble the tacos, lay a warm tortilla on a plate, top with flaky cod, add a handful of cilantro slaw, and drizzle with creamy sauce. Optional: sprinkle additional jalapenos and cilantro.