Achiote Grilled Chicken Tostada with California Avocado-Black Bean Relish

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


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.

Jeff Rossman

Chef Jeff Rossman, Terra Restaurant & Bar

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