4sprigsgreen onions (scallions or green shallots) - diced
1handfulcilantro (coriander) - diced
1mediumlime - quartered
1pinchsalt
6mediumtortillas
Instructions
In a food processor or blender, combine soy sauce, rice vinegar, brown sugar, gochujang, ginger, garlic, 2 tablespoons sesame oil and pears. Puree until smooth.
Set your Instant Pot to the highest saute function and heat the remaining 1 tablespoon sesame oil until shimmering.
Add chicken and cook until browned, for approximately 5 minutes. Add pureed sauce mixture, then cook on high pressure for 9 minutes. Quick-release when done, then remove chicken and shred with a fork.
While the chicken is cooking, mix cabbage, 1 tablespoon of rice vinegar, sugar and a pinch of salt in a medium bowl. Set aside.
To make the spicy mayo, mix together mayo, sriracha and juice of 1/4 of a lime. Set aside.
To assemble tacos, place shredded chicken on top of a charred tortilla, then top with cabbage mix, corn, cilantro, green onions, peanuts, spicy mayo, and fresh-squeezed lime juice.