In a bowl, whisk together oil, lemon juice, smoked paprika, cayenne pepper, ground cumin, and salt until well blended. Add your skinless cod fish fillet, ensuring it's thoroughly coated with the marinade. Cover and let it marinate for at least 30 minutes in the refrigerator.

While the fish marinates, prepare the creamy sauce by combining Greek yogurt, mayonnaise, fresh lemon juice, smoked paprika, and salt in a separate bowl. Whisk until smooth and creamy. Set aside.

In a large bowl, mix shredded purple cabbage, grated carrots, thawed frozen corn, diced jalapeños, and chopped cilantro. Toss everything together until well combined.

Heat a skillet over medium heat, then add the marinated cod fillet. Sear for about 3-5 minutes on each side, or until cooked through. Remove from skillet, break into chunks.

Char the corn tortillas over an open flame or in a hot skillet until warm and slightly toasted, about 30 seconds on each side.

Assemble your tacos by placing a portion of the cooked cod in each tortilla. Top with cilantro slaw and drizzle the creamy sauce over the top.