In a small skillet, heat EVOO and saute kale and bokchoy until the colors get brighter. I like when the kale is on the crispy side too. Season with salt and pepper.
In another small skillet, fry to eggs sunny side up in EVOO (or whatever oil you prefer). Once the whites are cooked through, the edges are crispy, but the yolks are still runny, remove them from heat.
On a plate, prepare soft taco shells. Lay gem lettuce leaves over taco shells and carefully add on sauteed bokchoy and kale. Add eggs on top of each.
Finish with chopped radishes, queso fresco, and salt and pepper.