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Achiote Grilled Chicken Tostada with California Avocado-Black Bean Relish

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Achiote Grilled Chicken Tostada with California Avocado-Black Bean Relish

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Ingredients

Serves: 5

As needed Achiote Marinade (recipe follows)
2 each chicken breast (4-6 oz.)
1 head Napa cabbage
15 gyoza wrappers (round)
As needed Mango Lime Vinaigrette (recipe follows)
As needed California Avocado-Black Bean Relish (recipe follows)
As needed Micro cilantro, as needed for garnish
As needed Achiote Marinade(Yield: 1-1/2 cups)
5 oz. achiote paste
1 cup orange juice
Tbsp. minced garlic
1 Tbsp. oregano
cup olive oil
cup chopped cilantro
As needed Salt and pepper, to taste
As needed Mango Lime Vinaigrette(Yield: approx. 4 cups)
3 cups mango puree
1 cup lime juice
1 bunch cilantro
cup honey
cup sour cream
1 tsp. kosher salt
As needed California Avocado-Black Bean Relish
As needed minced red onion
1 minced red bell pepper
1 minced green bell pepper
1 minced jalapeno pepper
cup lime juice
1 Tbsp. cumin
1 Tbsp. oregano
2 Tbsp. canola oil
cup honey
cup chopped cilantro
2 cups cooked black beans
1 diced Fresh California Avocado*

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.

Instructions

Achiote Marinade

  1. Combine first two ingredients in a mixing bowl, breaking up the paste with a wire whisk.
  2. Whisk in remaining ingredients. Season with salt and pepper.

Mango Lime Vinaigrette

  1. Place all ingredients in a blender and process for about 30 seconds. Reserve.

California Avocado-Black Bean Relish

  1. Mix all ingredients together in a mixing bowl. Season with salt and pepper. Reserve for service.

To Assemble

  1. Make Achiote Marinade and marinate chicken breasts for at least 6 and up to 24 hours.
  2. Cut the cabbage in thin shreds and reserve.
  3. Spray or brush gyoza skins lightly with canola oil. Bake for about 10 minutes in a pre-heated 375°F oven, or until golden brown (gyoza skins can also be deep-fried).
  4. Grill chicken breasts. Cool slightly and slice thinly on the diagonal.
  5. Toss cabbage with Mango Lime Vinaigrette and portion onto prepared gyoza skins, the top with chicken.
  6. To serve, top with California Avocado-Black Bean relish and garnish with micro cilantro.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition information per serving


*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chef Jeff Rossman, Terra Restaurant & Bar

Comments

(6 Ratings)