In a mixing bowl, combine halved cherry tomatoes, cooked corn, finely chopped green onion, diced jalapeño, chopped cilantro, lime juice, and a pinch of salt and pepper. Stir gently to mix all ingredients, allowing the vibrant flavors to meld together. Set aside for 10 minutes.

In a separate bowl, toss the finely shredded cabbage with a squeeze of fresh lime juice and a sprinkle of salt. Allow the mixture to sit for a few minutes.

Preheat your grill to medium-high heat, around 400°F (200°C). Brush the cod fillets with avocado oil and season with smoked paprika, kosher salt, and black pepper. Grill the fish for 3-4 minutes per side.

Remove the fish from the grill and let it rest for a minute. Warm the corn tortillas on the grill for a few seconds on each side.

Assemble the tacos by placing a layer of seasoned cabbage on each tortilla, followed by pieces of the grilled fish. Top with the cherry tomato salsa and sliced avocado.

Serve immediately, garnished with extra lime wedges and cilantro if desired.