Marinate the Cod: In a bowl, whisk together oil, lemon juice, paprika, cayenne pepper, ground cumin, and salt until well combined. Add the fresh cod fillet, ensuring it is fully coated in the marinade. Allow to marinate for at least 30 minutes in the refrigerator.

Prepare the Creamy Sauce: Mix Greek yogurt, mayonnaise, lemon juice, paprika, and a pinch of salt in a medium bowl. Stir until smooth and creamy, then cover and refrigerate until ready to use.

Make the Cilantro Slaw: Combine shredded purple cabbage, carrots, thawed corn, diced jalapeños, minced cilantro, and additional Greek yogurt with a splash of lemon juice and a sprinkle of salt in a large bowl. Toss together until well mixed.

Cook the Marinated Cod: Heat a non-stick skillet over medium-high heat. Add the marinated cod fillet and sear for about 3-5 minutes on each side until golden brown and flaky. Remove, let cool, and chunk into bite-sized pieces.

Char the Tortillas: Char the corn tortillas over an open flame or in a skillet until warm and slightly blistered, about 15-30 seconds per side.

Assemble Your Tacos: Place chunks of cod onto the charred tortillas, top with cilantro slaw and drizzle creamy sauce. Serve immediately.