Trim and thinly slice green onions.
Peel and halve shallot. Slice thinly.
Zest lime, halve, and juice.
Pat tilapia dry and, on a separate cutting board, cut into 1" pieces. Sprinkle with seasoning blend.
In a mixing bowl, combine shallots in bowl with lime juice, ½ tsp. olive oil, and a pinch of salt and pepper. Set aside.
Make the Slaw
In another mixing bowl, combine slaw mix, half the green onions (reserve remaining for garnish), mayonnaise, gochujang (to taste), 1 tsp. olive oil, and a pinch of salt and pepper.
While slaw rests, warm tortillas.
Warm the Tortillas
Heat a large non-stick pan over medium heat.
Working in batches, add two tortillas at a time to hot team and heat until warmed through, 1-2 minutes per side.
Wrap heated tortillas in foil to keep warm.
Reserve pan; no need to wipe clean.
Cook the Tilapia
Return pan used for tortillas to medium-high heat.
Add 2 tsp. olive oil and tilapia pieces to hot pan.
Cook, flipping occasionally, until tilapia is browned and flakey and reaches a minimum internal temperature of 145 degrees, cook 5-6 minutes.
Assemble the Tacos
Plate dish as pictured on front of card, filling tortillas with tilapia, slaw, pickled shallot (to taste), remaining green onions, and lime zest (to taste). Bon appétit!