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 with seasoning blend, and a pinch of salt and pepper.

If using mahi mahi, cut across the length into 1" strips and season same amount.

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 vegetables 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 canola oil heats, add tempura and 1/4 cup cold water to a mixing bowl and stir until a thin batter forms, like pancake batter. Add additional cold water, 1 Tbsp. at a time, until correct 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.

If using mahi mahi, follow same instructions.

Transfer cooked pieces to towel-lined plate.

Wrap tortillas in a damp paper towel and microwave, 30 seconds.

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