In bowl, make salsa by tossing together pineapple, tomato, green onion, 2 tbsp (30 mL) lime juice, honey, tarragon and ¼ tsp (1 mL) each salt and pepper. Let stand at least 10 min. before serving.
- Meanwhile, whisk egg white with cornstarch, chipotle powder and remaining lime juice until smooth. Coat seafood with egg white mixture; let stand 10 min.
- Heat half the oil in large, non-stick skillet set over medium-high heat. Cook half the seafood at a time, 4 to 6 min. per batch, until golden brown and cooked through. Transfer to paper towel-lined plate; sprinkle with half the remaining salt and pepper. Heat remaining oil and repeat cooking and seasoning process with remaining seafood.
- Divide lettuce among tortillas. Top with seafood and reserved salsa.
Tip: Substitute mint, basil or cilantro for tarragon.