Breastfeeding Friendly Cilantro-Lime Plantain Tostones
Crispy, golden, and finished with a bright herby drizzle, these tostones are the kind of snack or side dish that disappears fast — and for good reason. Green plantains get double-fried in coconut oil until the edges are deeply caramelized and the centers stay tender, giving you that satisfying crunch in every bite. The cilantro-lime drizzle layered on top brings freshness and a gentle warmth from turmeric and ginger, two ingredients that have long been celebrated for their nourishing properties during the postpartum period. Garlic and fresh lime juice round out the flavor without relying on anything processed or hard to pronounce. For anyone navigating a nutrient-dense eating approach while nursing, this recipe leans on whole, real ingredients from start to finish — no packaged sauces, no mystery additives. It comes together in one skillet and a single mixing bowl, which is a genuine blessing when you're short on time and energy. Serve them straight off the platter while they're still hot and crackling for the full effect.
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Learn more →Ingredients
4 servings
For the tostones
- 2 large green plantains
- ½ cup coconut oil, plus more as needed
- ¾ tsp fine sea salt, divided
For the cilantro-lime drizzle
- ¼ cup fresh cilantro leaves, finely chopped
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp extra-virgin olive oil
- 1 clove garlic, finely grated
- ¼ tsp ground turmeric
- ⅛ tsp ground ginger
For serving
- lime wedges, for serving (optional)
Instructions
- 1
Whisk together the cilantro, lime juice, olive oil, grated garlic, turmeric, and ginger in a small bowl until combined. Set aside.
- 2
Melt the coconut oil in a large skillet over medium-high heat until shimmering and a plantain round sizzles immediately on contact.
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