In a mixing bowl, combine olive oil, lemon juice, paprika, cayenne pepper, ground cumin, and salt until well blended. Add the skinless cod fillets, making sure they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes, allowing the flavors to meld.

In a separate small bowl, mix together Greek yogurt, mayonnaise, an additional splash of lemon juice, paprika, and a pinch of salt. Stir until creamy and smooth, then set it aside.

In a large mixing bowl, combine shredded purple cabbage, grated carrots, frozen corn, finely chopped jalapenos, and fresh cilantro. Drizzle with lemon juice and season with salt. Toss together until well combined and chill in the refrigerator.

Heat a skillet over medium heat and add a drizzle of oil. Sear the marinated cod fillets for about 3-5 minutes on each side, or until cooked through. Remove from skillet and break it into chunks for the tacos.

Warm corn tortillas over a small flame. Layer each tortilla with chunks of cod, cilantro slaw, and drizzle with creamy sauce. Garnish with extra jalapenos and cilantro as desired.