1 Combine cumin and paprika. Sprinkle spice mixture evenly over both sides of the pork.
2 Preheat a barbecue hotplate or a large chargrill pan over high heat. Spray corn and pork lightly with olive oil. Cook corn, turning occasionally, for 10–12 minutes, or until lightly charred. Remove kernels. Cook pork for 2–3 minutes each side, or until cooked to your liking. Transfer pork to a plate. Loosely cover pork with foil and set aside for 3 minutes, before slicing.
3 Meanwhile, combine corn, cabbage, capsicum, tomato, coriander and lime juice in a large bowl. Season the slaw with cracked black pepper.
4 To serve, spread a little of the avocado over each tortilla. Top with pork and some slaw. Serve with extra slaw on the side.