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PdfGenerously season the meat with a few pinches of salt. Rest for 5 minutes. Transfer the meat to a bowl with bell pepper and onion. Add the Fajita Marinade and stir until fully coated. Marinate, uncovered, at room temperature for 20 minutes or covered in the refrigerator for up to 4 hours (excluding shrimp; marinate for only 15 minutes).
Heat the neutral oil in a large skillet over medium heat. Once the oil is hot and shimmering, transfer the marinated meat, peppers, and onion to the skillet, discarding the marinade. Cook until the peppers and onion are soft and slightly caramelized and the meat is fully cooked through—the time will vary depending on the type of meat. Note: If preparing shrimp, remove them after about 3 minutes (once they’re fully cooked) and continue sautéing the peppers and onion until they’re tender and slightly caramelized. Stir the shrimp back into the pan before serving, coating in the sauce.
In a large mixing bowl, combine kale, Roasted Jalapeño Vinaigrette, and a pinch of salt. Using your hands, massage until soft and tender. Stir in the cabbage and radishes.
Divide the salad between two plates, top with the fajita mixture, then garnish with additional radishes, Pickled Jalapeños and Shallots, and Crispy Tortilla Strips.