In a mixing bowl, whisk together oil, lemon juice, paprika, cayenne, cumin, and salt. Add cod fillet and marinate for at least 30 minutes in the refrigerator.

In a separate bowl, mix Greek yogurt, mayonnaise, lemon juice, paprika, and salt until smooth. Set aside.

In a large bowl, combine purple cabbage, carrots, corn, jalapenos, and cilantro. Add lemon juice and salt, stir until coated.

Heat a skillet and cook the marinated cod for 3-5 minutes on each side until flaky. Break into chunks.

Char tortillas until warm. Assemble tacos with cod, slaw, and creamy sauce, garnishing with cilantro and jalapenos.