Remove any discolored outer leaves from bok choy and trim ends. Cut stems and leaves into 1/4" slices, keeping stems and leaves separate. Place leaves in a mixing bowl with seasoned rice vinegar. Set aside at least 5 minutes.

While bok choy leaves marinate, peel and halve shallot. Slice thinly.

Drain pineapple and coarsely chop.

Pat tilapia fillets dry and, on a separate cutting board, cut into 2" pieces. Season all over with seasoning blend and a pinch of salt and pepper.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add bok choy stems and shallot to hot pan and stir occasionally until beginning to char, 3-4 minutes.

Add pineapple and stir occasionally until lightly charred, 1-2 minutes.

Remove from burner. Remove filling to a plate. Wipe pan clean and reserve.

Return pan used to cook vegetables to medium-high heat and add canola oil. Heat oil, 3-5 minutes.

While oil heats, whisk or stir vigorously tempura and 1/4 cup cold water in a mixing bowl until a thin batter forms, like a pancake batter. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

After 3-5 minutes, test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

Line a plate with a paper towel.

Dip tilapia pieces in batter, coating evenly.

Working in batches, carefully add tilapia pieces to hot oil and cook until golden brown and pieces reach a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer cooked pieces to towel-lined plate.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

Plate dish as pictured on front of card, filling tortillas with tilapia and boom boom sauce (to taste). Top with filling and garnish with bok choy leaves. Bon appétit!