Chicken Tostadas with Chipotle Coleslaw

Ingredients

• 1 cup purple cabbage, shredded
• 1 cup white cabbage, shredded
• 1 large carrot, grated
• ½ red capsicum, thinly sliced
• ½ yellow capsicum, thinly sliced
• 1 large stalk of celery, diced
• ½ medium red onion, thinly sliced
• 1 cup fresh coriander, ripped into small pieces
• 2/3 cup mayonnaise
• juice from 1 small lime
• 1 clove of fresh garlic
• 1 La Morena Chipotle chilli with 1 tsp of the adobo sauce (sauce within the can)
• 1 tsp maple syrup
• salt and cracked black pepper to taste
• 8 corn Tio Pablo corn tortillas
• 1 chicken breast, fried in light oil and then shredded with a fork
• safflower oil to coat tortillas
• 1 cup grated tasty cheese