Place Alaska Cod fillets in shallow glass dish. Whisk together lime juice, vinegar, fish sauce, sambal, sugar and oil. Pour half the mixture over fish and reserve remaining for slaw. Let fish marinate 15 minutes. For Slaw: Combine green papaya, cabbage, tomato, carrot, cilantro and mint. Toss with reserved dressing until combined. For Crema: Whisk together crema, sambal and lime juice. Refrigerate until serving. Preheat grill or stovetop grill pan to medium-high heat. Remove fish from marinade and grill until barely done, 2 to 5 minutes per side, depending on thickness. Cook just until fish is opaque throughout. Remove fillets from grill and break into large chunks. Line each tortilla with Green Papaya Slaw. Top with chunks of fish and drizzle with Sambal Crema. Serve immediately.