Spicy Chipotle Chicken Tostadas With Crunchy Slaw

• 2 tablespoons canola oil plus more for frying
• 1 onion large, chopped
• 4 cloves garlic chopped
• kosher salt
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 2 1/2 pounds boneless skinless chicken thighs
• 2 chipotles in adobo canned, seeded and chopped
• 6 corn tortillas 6-inch
• lime wedges for serving
• slaw Crunchy
• 1/2 cup plain greek yogurt
• 3 tablespoons apple cider vinegar
• kosher salt
• 1/2 head green cabbage 10 ounces, shredded
• 1 red apple shredded
• 3 scallions sliced

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 1/4 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 1/4 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.
5. Crunchy Slaw: Whisk the yogurt, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Toss in the cabbage, apple, and scallions. Let sit for 20 minutes before serving.

canola oil, onion, garlic, kosher salt, ground cumin, paprika, chicken thighs, chipotles, corn tortillas, lime wedges, crunchy, greek yogurt, apple cider vinegar, kosher salt, red apple, scallions

Taken from www.yummly.com/recipe/Spicy-Chipotle-Chicken-Tostadas-With-Crunchy-Slaw-1180832 (may not work)