Begin with the cantaloupe:
In a small bowl, toss cantaloupe, lime juice, and salt. Refrigerate until ready to serve.
Prepare the salad:
In a medium bowl, toss the lettuce, radishes, and tomato. Set aside.
For the filling:
Heat oil in large skillet over medium-high heat. Add kimchi and chicken-style strips. Cook, stirring frequently until kimchi is caramelized and strips are heated through, 5-7 minutes.
Add salad mixture to the pan and toss to blend.
Spoon kimchi/chicken/salad mixture into warmed tortillas. Top with cantaloupe.