Delicious grilled cod with cabbage slaw in small corn tortillas.
Season the cod with salt, pepper, and paprika.
Grill the cod on a skillet on the grill grates, turning once, until cooked through.
In a second skillet (and at the same time) combine the red cabbage, corn, serrano chili, green onions, taco seasoning, and the juice from 1/2 a lime with a little olive oil. Stir occasionally until the cabbage is softened.
Grill the corn tortillas for a minute or two each side until brown marks appear.
Assemble your tacos with the cabbage slaw, flaked cod, and top with Mexican crema, cilantro, and lime juice.