In a mixing bowl, whisk together oil, lemon juice, paprika, cayenne pepper, cumin, and salt until combined. Coat the skinless cod fillet in the marinade and refrigerate for at least 30 minutes.

In a separate bowl, combine Greek yogurt, mayonnaise, additional lemon juice, paprika, and a pinch of salt. Mix well and refrigerate.

In a large mixing bowl, combine shredded purple cabbage, grated carrots, frozen corn, chopped jalapeños, chopped cilantro, Greek yogurt, lemon juice, and a sprinkle of salt. Toss well and refrigerate for about 15 minutes.

Heat a non-stick skillet over medium-high heat and add the marinated cod fillet. Cook for about 3-5 minutes on each side until opaque and flaky.

Char the corn tortillas over a low flame until warm and slightly toasted. Place generous chunks of the cooked cod onto each tortilla, followed by a scoop of the slaw and drizzle with the creamy sauce.