Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Pat the cod fillets dry with paper towels. In a small bowl, mix smoked paprika, cumin, garlic powder, chili powder, salt, and pepper. Rub this spice blend evenly over both sides of the cod.

Place the cod on the baking sheet and bake for 15-18 minutes, flipping halfway through. The fish should be opaque and flake easily with a fork.

While the cod bakes, toss shredded cabbage with lime juice, a pinch of salt, and chopped fresh cilantro (optional) to make the slaw.

In a small bowl, whisk together Greek yogurt, lime juice, minced garlic, salt, and a pinch of chili powder to make the creamy yogurt sauce.

Warm whole wheat tortillas in a dry skillet over medium heat or wrapped in foil in the oven until pliable.

Flake the baked cod into large chunks and divide evenly among the tortillas. Top with cabbage slaw, a dollop of yogurt sauce, and sliced avocado. Squeeze extra lime juice on top for brightness.