Place the beef tenderloin in a bowl and pour the bulgogi marinade over it. Cover and let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours.

Prepare the Salsa

Dice the asian pear and red onion. In a bowl, combine the diced pear, red onion, chopped cilantro, and juice from the lime. Mix well and set aside.

Make the Slaw

In a large bowl, mix the shredded cabbage and carrots. Drizzle with sesame oil, and toss to combine. Season with salt and pepper to taste.

Cook the Beef

Preheat a grill or skillet over medium-high heat. Remove the beef from the marinade, allowing excess to drip off. Cook the beef for 4-5 minutes on each side, or until it reaches your desired level of doneness. Let it rest for a few minutes before slicing thinly.

Warm the Tortillas

While the beef is resting, warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side until pliable.

Assemble the Tacos

To assemble, place some slices of beef on a tortilla, top with sesame slaw and asian pear salsa. Serve immediately.