Remove and discard the center stalks from the kale. Stack the leaves and slice them ad thinly as possible. Using a mandolin or sharp chef’s knife slice the cabbage into thin strips. Combine kale and cabbage in a large bowl. With 1 Tbsp. olive oil ad 1/4 tsp. salt massage the salad with your hands.Combine cilantro, lime juice, 1 tsp. salt and 3 Tbsp. olive oil in a food processor or blender. Pulse until smooth. Slice the tortillas into 1/2 inch strips. Heat 1/4 inch of cooking oil in a large skillet to 360 degrees. Add the tortilla strips and fry until golden brown. Remove from the oil and drain on paper towel. Sprinkle with fine sea salt. Divide salad between two plates. Top with radish slices, diced tomato, tortilla strips and cilantro lime dressing.