Achiote Grilled Chicken Tostada with Avocado Black Bean Relish

Source: Photo courtesy of California Avocado Commission
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Main Ingredient: Vegetables, Beans
Menu Part: Appetizer
Cuisine Type: American
Serves: 5-6 servings

These mini tostadas satisfy a snack attack by delivering many layers of flavor and texture, including tangy lime, sweet mango, spicy achiote, crisp cabbage and creamy avocado. Add in the protein from black beans and chicken, and this makes for a filling snack that can even take the place of a small meal.

Ingredients

Achiote Marinade (recipe follows)
2 chicken breasts (4 to 6 oz. each)
Mango Lime Vinaigrette (recipe follows)
Avocado-Black Bean Relish (recipe follows)
1 head Napa cabbage
15 round gyoza wrappers

Micro cilantro, for garnish

Achiote Marinade
5 oz. achiote paste
1 cup orange juice
1/4 cup olive oil
1/4 cup chopped cilantro
1 tbsp. oregano
1/2 tbsp. minced garlic
Salt and pepper, to taste

Mango Lime Vinaigrette
3 cups mango puree
3/4 cup lime juice
1 bunch cilantro
1/4 cup honey
1/4 cup sour cream
1 tsp. kosher salt

Avocado-Black Bean Relish
1/2 red onion, minced
1 red bell pepper, seeded and minced
1 green bell pepper, seeded and minced
1 jalapeno pepper, seeded and minced
1/4 cup lime juice
1 tbsp. ground cumin
1 tbsp. oregano
2 tbsp. canola oil
1/4 cup honey
1/4 cup chopped cilantro
2 cups cooked black beans
1 large fresh avocado, diced

Steps

  1. Prepare Achiote Marinade: Combine first two ingredients in mixing bowl, breaking up the paste with wire whisk. Whisk in remaining ingredients; season with salt and pepper to taste.
  2. Add chicken breasts to mixture; marinate at least 6 hr. and up to 24 hr.
  3. Meanwhile, prepare Mango Lime Vinaigrette: Combine all ingredients in blender; process 30 sec. and set aside.
  4. Prepare Avocado-Black Bean Relish: Combine all ingredients together in a mixing bowl; season with salt and pepper and set aside.
  5. Cut cabbage into thin shreds and set aside.
  6. Preheat oven to 375 F. Spray or brush gyoza skins lightly with canola oil. Bake about 10 min. or until golden brown (gyoza skins can also be deep-fried).
  7. Drain chicken breasts from marinade. Grill 15 to 20 min. until cooked through. Cool slightly and slice thinly on the diagonal.
  8. Toss cabbage with Mango Lime Vinaigrette and portion onto prepared gyoza skins; top with chicken.
  9. To serve, spoon Avocado-Black Bean relish on top and garnish with micro cilantro.