In a medium shallow bowl, whisk together Extra-Virgin Olive Oil (3 tablespoon), Lime (1) juice, Chili Powder (2 teaspoon), Ground Cumin (1/2 teaspoon) and Cayenne Pepper (1/2 teaspoon).
Add the Cod (1.5 pound), tossing the filets in the mixture to evenly coat. Let marinate for 15 minutes.
Meanwhile, make the slaw: In a large bowl, whisk together Mayonnaise (1/4 cup), Lime Juice (2 tablespoon), Fresh Cilantro (2 tablespoon) and Honey (1 tablespoon). Stir in Red Cabbage (2 cup), Corn Kernels (1 cup) and Jalapeño Pepper (1); Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste).
In a large nonstick pan over medium-high heat, heat Vegetable Oil (1/2 tablespoon). Remove the cod from the marinade and season both sides of each filet with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Place the fish on the pan, flesh side down. Cook until the fish is opaque and cooked through, 3 to 5 minutes per side. Let rest for about 5 minutes before flaking the fish with a fork.
Assemble tacos: Serve fish over grilled Small Corn Tortilla (8) with corn slaw and Avocado (1). Squeeze Lime (to taste) wedges on top and garnish with Sour Cream (to taste).