Sprouted Corn Lobster Chalupas w/ Avocado Mango Salsa


Created this recipe after my girlfriend brought home a HUGE bag of wild-caught lobster from Costco! Hope you enjoy!

I used Food For Life Sprouted Corn Tortillas

All organic ingredients.

Wild-Caught Lobster.

Kerry Gold butter.

Makes 4 Chalupas


Avocado Mango Salsa:

  • 1 small avocado, diced
  • 1 medium mango, diced
  • 1 serrano pepper, diced
  • 1 small tomato, diced
  • ¼ cup red onion, diced
  • 6-8 sprigs of cilantro
  • Juice from 1 lime
  • pinch of garlic powder (optional)
  • Salt and pepper, to taste


  • ½ lb. lobster, diced (I got a large bag at Costco) * you could also use wild-caught shrimp
  • 2 Tbsp. grass-fed butter for cooking
  • Salt and pepper, to taste


  • 4 Food for Life Sprouted or organic corn tortillas
  • 4 Tbsp. coconut oil for frying


1.)    Whip up avocado mango salsa by cutting and mixing all ingredients in small bowl.

2.)    Add butter to small pan on medium heat and cook your diced lobster (or shrimp) for about 5 minutes after pan heats up

3.)    While lobster is cooking, add coconut oil to separate frying pan on high heat. Gently place tortillas in coconut oil, making sure oil covers entire tortilla (top and bottom). Flip after 45 seconds and repeat until JUST before browning.

4.)    Add 2 Tbsp. of lobster on top of fried tortilla and top with 2 Tbsp. of your avocado mango salsa!

*Sprouted corn tortillas (or maybe it’s the coconut oil also) tend to brown (burn?) faster than regular tortillas, so fry your tortillas with a hawk eye to avoid burning them!

* For tortilla frying check out my post about nachos —-> Organic Sprouted Corn Nachos Supreme

Leave a Reply

You might also like...