Pour the corn into a sieve, rinse and drain. Peel onions and cut into cubes. Clean, quarter, seed, wash and dice the peppers. Heat oil, fry onion cubes in it, add paprika cubes, season with salt, fry for about 5 minutes.
Add the tomatoes with the juice to the vegetables and chop them a little. Add the corn. Boil up the vegetables, cook for about 3 minutes, season with salt, pepper, paprika and coriander. Put taco shells in a flat casserole dish (about 1.2 litres capacity), put vegetables in the taco shells and in the casserole dish.
Sprinkle vegetables and taco shells with the cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.