- Calories 530
- Fat 37g (7 g saturated fat)
- Cholesterol 150mg
- Sodium 540mg
- Protein 34g
- Carbohydrate 19g
- Sugar 1g
- Fiber 3g
- Iron 1mg
- Calcium 21mg
How to Make It
Step 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.
Step 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.
Step 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.
Step 4
Top the tostadas with the chicken and Crunchy Slaw. Serve with the lime wedges.
