Add cubed salmon to a large mixing bowl. 

In a large liquid measuring cup, whisk together ¾ cup ponzu and ¾ cup water. Pour over salmon, making sure it's fully coating all the pieces. Cover and marinate in the fridge for at least 1 hour.

In a bowl, whisk together ¼ cup ponzu, mirin, and honey. Coat the bottom of a large skillet with high-heat oil (such as avocado or grapeseed) and heat over medium-high. Remove salmon from marinade and transfer to the hot oil. Cook salmon in a single layer, for 2-3 minutes on each side until golden brown. Remove salmon from pan and transfer to a paper-towel lined plate.

Whisk together 1 ½ tsp corn starch and 2 tsp cold water, set aside. Once all the salmon is cooked, add sauce along with remaining marinade to the pan and reduce heat to medium. Bring to a lower simmer then whisk in corn starch slurry. Transfer salmon back to pan and carefully move salmon around to coat in sauce. Reduce heat to lowest setting while prepping the tortillas and cabbage slaw.

In a large bowl, whisk together yogurt, mayo, miso paste, rice vinegar, honey, and sesame oil until creamy. Stir in cabbage until well combined.

Warm tortillas in a dry pan. Assemble by adding 2-3 pieces of ponzu-glazed salmon to the tortillas and top with cabbage slaw. Garnish with sliced jalapeno pepper and fresh cilantro.