Created by ImPat on December 30, 2018
Step 1: For the slaw, combine the yoghurt, creme fraiche and vinegar in a large bowl. and season and then add the cabbage, apple and dill and toss to coat, cover and set aside.
Step 2: Heat the oil in a large frying pan over medium-high heat and season the pork and cook, turning, for 10 minutes or until just cooked and then transfer to a plate and cover with foil and set aside to rest.
Step 3: Add the sauce, water, sugar, vinegar and cumin to the pan and reduce the heat to medium-low and simmer for 10 minutes or until the sauce thickens.
Step 4: Grill or warm the tortillas following the packet directions.
Step 5: Thinly slice the pork and fill the tortillas with the coleslaw and pork and drizzle with the sauce and top with dill sprigs.