Chef’s Plate is one of the first meal kit companies we worked with, back in 2015, and I’m still a fan today. While the company has evolved, their boxes remain a great value with quick, simple recipes, suitable for any level of cooking experience. Their online recipe hub is also a great resource for meal inspiration. With each week’s box, there are 19 recipes available to select from and 3-4 weeks worth of recipes are posted at a time.
All of the recipes I looked at had less than 10 ingredients and only 5-6 steps. Nutritional value and portion sizes were clearly detailed and I loved the 15-min meal callouts. Going through the recipe hub, Chef Plate’s recipe for Oven-Fried Fish Tacos caught my eye. I knew we had basa fillets in our freezer and this dish wasn’t something we would normally make. The instructions were easy to follow and, even with photography, quick! We used more fish to have leftovers for lunch the next day.
Stephen learned about massaging cabbage to soften it for slaw, which he’s already made a few more times. Using seasoned mayonnaise as the binder for the panko crumbs was also brilliant! The fish was so crispy and flavourful from the oven. We did have to guess a bit on the proportions of the “chili-cumin spice blend” and substituted lemon for limes, but overall I really enjoyed Fish Tacos. To the point that we’re adding flour tortillas to our weekly grocery list along with red cabbage.
Disclaimer: This is a sponsored post in collaboration with Chef’s Plate. All ideas and opinions expressed are wholly mine.