Achiote-grilled Chicken Tostada

Ingredients

 * 2 4-6 oz. Chicken breasts (boneless/skinless)
 * 15 round Gyoza Skins
 * 1 head Napa Cabbage
 * 5 oz Achiote Paste
 * 1 Cup Orange Juice
 * ½ Tbsp minced Garlic
 * 1 Tbsp Oregano
 * ¼ Cup Olive Oil
 * ¼ Cup chopped Cilantro
 * salt and pepper to taste
 * 3 Cups Mango Puree
 * ¾ Cup Lime Juice
 * 1 bunch Cilantro
 * ¼ Cup Honey
 * 1 tsp Kosher Salt
 * 3 Fresh California avocados peeled, seeded and mashed
 * ½ Cup Goat Cheese
 * 1 ¾ Cups Heavy Cream
 * 2 tsp Lemon Juice

Directions
Make marinade. Combine achiote paste and Orange Juice in mixing bowl. With wire whisk break up paste. Add Garlic, Organo, Olive oil, Cilantro and Salt and Pepper to taste.

Marinate Chicken Breast at least 6 hours and up to 24 hours. Cut cabbage into chiffonade. Reserve. Preheat oven to 375F. Lightly spray or brush Canola Oil onto wonton skins. Bake 10 minutes, until golden brown.

Make Mango Lime vinaigrette by putting Mango Puree, Lime Juice, Cilantro, Honey, Sour Cream and Kosher Salt in a blender for 30 seconds. Then Reserve.

Toss Cabbage with vinaigrette. Place on each wonton skin. Grill Chicken. Slice. Place on cabbage.

Make Avocado Goat Cheese mousse by placing pulp, goat Cheese, 1/4 cup of cream, salt, Cayenne peper and lemon juice in blender. Puree until smooth. Put remaining 1 1/2 cups cream into mixing bowl. Whip with whisk until soft peaks form. Fold into avocado mixture, Reserve.

Top entree with mousse and cilantro.

Serve