Place the cherry tomatoes, corn, green onion, jalapeño, cilantro, lime juice, salt and pepper to taste in a medium bowl and stir well to combine.

Place the cabbage in a small bowl and toss with the juice from 1/2 lime and salt and pepper to taste.

Preheat the grill over medium high. Pat the fish dry and brush both sides lightly with 1/2 tablespoon of oil, then sprinkle both sides with the smoked paprika, salt and pepper.

Reduce the heat to medium brush the grill grates with the remaining 1/2 tablespoon of oil. Grill the fish for 3-4 minutes side or until the internal temperature is 145 degrees and the fish flakes easily with a fork. Remove from heat and cool slightly.

Divide the cabbage between each tortilla, followed by the grilled fish, then top with the corn cherry tomato salsa and avocado.

Serve immediately with lime wedges and cilantro, if desired. Enjoy!