1/2 small fennel bulb, very thinly sliced on a mandoline
1 medium carrot, very thinly sliced crosswise
4 radishes, very thinly sliced
1/2 cup lightly packed cilantro leaves
8 corn tortillas, warmed
3 ounces Monterey Jack cheese, shredded (1 cup)
Preheat a broiler. In a large bowl, whisk the olive oil with the vinegar, garlic, cumin and a pinch of salt. Add the baby greens, fennel, carrot, radishes and cilantro and toss to coat. Season the salad with salt.
Arrange the warm corn tortillas on a large baking sheet in a single layer. Sprinkle the shredded Jack cheese on the tortillas and broil 6 inches from the heat until the cheese is melted, about 1 minute. Pile the salad on the tortillas, fold them in half and serve right away.