Cashew Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of side dish that disappears off the plate before anything else. The key is starting with deeply ripe plantains — those heavily spotted, almost-black peels signal maximum natural sweetness, which transforms into something almost candy-like once they hit a hot skillet of coconut oil. A dusting of cumin adds just enough earthy warmth to balance the sweetness, while a generous squeeze of fresh lime at the end cuts through the richness and makes every bite pop. The whole thing comes together in one skillet with a short ingredient list, making it as practical as it is impressive. Every ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just straightforward, whole-food cooking. Serve them immediately straight from the pan while the edges are still crisp and the centers are tender and soft.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (peels mostly black or heavily spotted yellow-black)
- 2 tbsp coconut oil
- ¼ tsp fine sea salt
- ¼ tsp ground cumin
- 1 lime, cut into wedges
- flaky sea salt, for finishing (optional)
Instructions
- 1
Peel the plantains and slice them on a slight diagonal into 1/2-inch rounds. In a small bowl, toss the slices with the fine sea salt and ground cumin until evenly coated.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium heat until shimmering and the oil coats the pan.
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