Achiote Grilled Chicken Tostada with California Avocado-Black Bean Relish

Serves: 5

Ingredients

Achiote Marinade (recipe follows)

2 each chicken breast (4-6 oz.)

1 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)

5 oz. achiote paste

1 cup orange juice

Tbsp. minced garlic

1 Tbsp. oregano

cup olive oil

cup chopped cilantro

Salt and pepper, to taste

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

California Avocado-Black Bean Relish

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*

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.