Spicy Chipotle Chicken Tostadas With Crunchy Slaw

overhead view of two tacos on a plate
Photo: Claudia Totir/Getty Images
Hands On Time:
35 mins
Total Time:
1 hrs 10 mins
6 serves


  • 2 tablespoons canola oil, plus more for frying

  • 1 large onion, chopped

  • 4 cloves garlic, chopped

  • Kosher salt and black pepper

  • 1 tablespoon ground cumin

  • 1 tablespoon paprika

  • 2 ½ pounds boneless, skinless chicken thighs

  • 2 canned chipotles in adobo, seeded and chopped

  • 6 6-inch corn tortillas

  • Crunchy Slaw (recipe link, below)

  • Lime wedges, for serving


  1. Heat the oil in a large pot over medium heat. Add the onion, garlic, and 1 teaspoon each salt and pepper. Cook, stirring occasionally, until soft, 8 to 10 minutes.

  2. Add the cumin and paprika. Cook, stirring, until fragrant, about 1 minute. Add the chicken, chipotles, and ¼ cup water. Reduce heat, cover, and simmer until the chicken is very tender, 35 to 45 minutes. Uncover and cook until the liquid has nearly evaporated, 5 to 10 minutes. Coarsely shred the chicken.

  3. Meanwhile, heat ¼ inch of oil in a medium skillet over medium-high heat. Fry 2 tortillas at a time until browned and crisp, 1 to 2 minutes per side. Drain on a paper towel–lined baking sheet.

  4. Top the tostadas with the chicken and Crunchy Slaw. Serve with the lime wedges.

Nutrition Facts (per serving)

530 Calories
37g Fat
19g Carbs
34g Protein
Nutrition Facts
Calories 530
% Daily Value *
Total Fat 37g 47%
Cholesterol 150mg 50%
Sodium 540mg 23%
Total Carbohydrate 19g 7%
Total Sugars 1g
Protein 34g
Calcium 21mg 2%
Iron 1mg 6%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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