Pre heat the oven to 190c (fan) or 200c (regular).  

Zest the lime and cut in half

Mix the cumin, smoked paprika, chilli flakes and garlic in a medium sized bowl and add half the lime zest.  

Trim all the fat from the pork tenderloin and cut into 1cm cubes.

Add the meat to the bowl and mix well with the spices to coat every piece. Cover and put to one side.  

Deseed the peppers and cut into thin slices.  Cut the baby corn in half lengthways. Spread all the vegetables out on a lined non-stick baking tray, season well with salt and pepper and drizzle with a little olive oil.  

Put the peppers and corn in the oven to cook for 15 - 20 minutes until they are cooked and the edges are just starting to char.

Heat the rapeseed/sunflower oil in a large, non-stick skillet. When the oil is really hot, fry the meat for 5-6 minutes turning so that each side is browned and crispy.  If necessary cook the meat in batches and keep warm, draining off any excess fat with kitchen paper.

Meanwhile, bake the tortillas in your oven till golden and crispy (5-6 minutes). 

Stir the remaining lime zest into the creme fraiche and add a squeeze of lime juice and a little salt and pepper.

Mix the remaining olive oil with lime juice and use to dress the rocket.

Lay out the tortillas and make up by layering first with rocket, then pepper and corn mixture, then meat and finally a teaspoon of creme fraiche. Garnish with finely chopped coriander.