Heat the oil in a medium frying pan and fry the pork for 1 min, remove from heat and add 2-3 tablespoons of warm water. Return the pan to the heat and cook for a further 10 mins, or until the juices run clear.

In a medium bowl, mix the pork stir-fry strips, zest and juice of 1 lime, smoked paprika and quarter of the coriander together. In a small bowl, stir in another quarter of coriander into the yogurt and set both aside.

To make the salsa, mix the tomatoes in a large bowl with the zest and juice of the remaining lime and red onion. Season to taste.

Warm the tortillas according to the pack instructions. Spoon some salsa in the centre of each tortilla, and then the remaining coriander. Top with a little pork and a dollop of yogurt. Roll up and serve immediately.