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.
Substitute mint, basil or cilantro for tarragon.