METHOD

1. Preheat oven to 180°C (350°F). Place the chillies and adobo sauce, garlic and pork in a large bowl and toss to coat. Set aside.
   
2. To make the tortillas, place the cauliflower in a large saucepan of salted boiling water and cook for 8–10 minutes or until tender. Drain well. Place the cauliflower in a food processor, in batches, and process to form fine crumbs. Place the cauliflower crumbs, egg, coriander, flour, salt, pepper and lime rind in a large bowl and mix to combine. 
3. Divide the mixture into 8 portions on 2 large oven trays lined with non-stick baking paper and press each portion out to a 15cm round. Cook for 20 minutes. Carefully turn over using a palette knife, and cook for a further 6–8 minutes or until golden and cooked through. 
4. While the tortillas are cooking, heat a char-grill pan over medium heat and cook the pork, turning, for 14–16 minutes or until slightly charred. Thinly slice and set aside. 
   
5. To make the slaw, place the cabbage, cucumber and onion in a small bowl and toss to combine. Divide the tortillas between 4 plates, top each with the yoghurt, slaw, pork slices and micro coriander. Serve with Tabasco and lime wedges.  Serves 4.

+ Chillies in adobo sauce are smoked, ripe jalapeño peppers cooked down in a sauce of tomato, garlic, vinegar and spices and then canned. You can find them at delicatessens, specialty food stores and online.