pork tenderloin, sliced 1/4 inch thick and pounded thin
avocado, peeled and sliced
Combine the first nine spices in a small bowl and mix well.
Slice the pork cutlets into 1 inch-wide strips. Sprinkle the spice mix over the strips, mix well, and refrigerate for at least 2 hours. Shake off any excess spice mixture and thread the meat onto skewers. Brush with a mixture of the olive oil and lemon juice.
Preheat the grill on high heat.
Cook the meat for 2 minutes on each side. Grill the tortillas for 30 seconds on each side. Remove the meat from the skewers and place on the tortillas with a few slices of avocado. Roll up the tortillas and serve.