The season of Lent, when millions of Catholics, Anglicans and others abstain from eating meat on Fridays, often leaves people hungry for more.

Those observing Lent may be tempted to turn to meals packed with carbohydrates and sugar, in lieu of protein on meat-free Fridays. Carb-heavy meals often have little nutritional substance and leave diners starving an hour later. Thankfully, there is another delicious option perfect for meat-free Fridays, and it’s packed with protein and other nutrients – seafood.

Seafood is an excellent source of protein, and many types of seafood provide omega-3 fatty acids necessary for brain function and vision, as well as essential vitamins like B12 and D and other important nutrients.

Plus, there are a number of affordable and easy-to prepare seafood options that can be found right in the grocery store freezer section. For instance, all-new Popcorn Fish from SeaPak Shrimp Company are a delicious and sophisticated twist on the traditional minced fish stick.

As a versatile and accessible seafood option, Popcorn Fish can be easily popped inside a tortilla for a fresh take on tacos, on top of a salad as a tasty alternative to chicken or served as a center of the plate meal with a variety of savory and sweet sauces. For a casual and fun get-together, Popcorn Fish make the perfect finger food for dipping in tasty sauces. Either way, they’re a convenient way to enjoy seafood throughout the season and, the best part is, they’ll keep hunger at sea.

Try this recipe for a meat-free menu delight. For more seafood recipe ideas, visit

1–22-ounce package SeaPak Popcorn Fish, frozen
8-10–soft flour, heated according to package directions (can substitute crispy corn tortillas)
1–16-ounce bag of fresh slaw (or 1/2 head of shredded cabbage)
1–11-ounce can mandarin oranges, drained
1–15-ounce can black beans, rinsed and drained
1–avocado, diced
2–tablespoon fresh cilantro chopped (optional)
Juice from 1 lime (about 2 tablespoons)
1–tablespoon honey
Taco sauce (recipe below)

Taco Sauce
8–ounces sour cream
1–1-ounce packet ranch dressing mix
1–1.25-ounce packet taco seasoning

Preheat oven to 425 degrees F. Bake popcorn fish according to package instructions.

Mix sour cream, ranch dressing and taco seasoning. Chill in the refrigerator until ready to serve
Place slaw (or shredded cabbage), mandarin oranges, black beans, avocado, cilantro in a large bowl.

Place lime juice and honey in a small bowl and stir together. Pour over slaw mixture and toss until well mixed and coated.

Assemble tacos. Spoon 1-2 tablespoons of taco sauce onto a tortilla. Add slaw mixture and top with a hot popcorn fish. Serve immediately.