In a large bowl, toss together cabbage, carrot, apple and green onion. In a small bowl, whisk together cider vinegar and 1 Tbsp (15 mL) oil. Add vinegar mixture to cabbage mixture and toss to coat. Set aside.
Season pork with salt and pepper, and slice along its width into thin rounds. Heat remaining oil in a large skillet over medium-high heat. Cook pork for five minutes, or until cooked through.
Meanwhile, stir together yogurt, chili powder and lime juice. Taste and add more chili powder if desired. Divide pork slices among tortillas and top with cabbage slaw, chipotle yogurt and beans; fold each in half. Place two tacos on each of four serving plates.
Per serving: 447 calories, 35 g protein, 12 g fat (2 g saturated fat), 52 g carbohydrates, 9 g fibre, 75 mg cholesterol, 556 mg sodium