In a medium bowl, combine oil, lemon juice, paprika, cayenne pepper, ground cumin, and salt to create a zesty marinade. Add the skinless cod fillet, ensuring it is thoroughly coated in the mixture. Let the cod marinate for at least 30 minutes in the refrigerator.

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

In a large mixing bowl, combine finely shredded purple cabbage, grated carrots, thawed corn, chopped jalapenos, and chopped cilantro. Drizzle with lemon juice and a pinch of salt, then toss gently and cover to chill.

Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Once hot, place the marinated cod fillet in the skillet. Cook for about 3-5 minutes on each side until golden brown and flaky.

To assemble the tacos, char corn tortillas over an open flame or in a dry skillet. Place a tortilla on a plate, add chunks of cooked cod, top with cilantro slaw, drizzle with creamy sauce, and garnish as desired.