Macadamia 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 before anything else on the table. Ripe plantains — the ones with deeply spotted or nearly black peels — bring a natural sweetness that crisps up beautifully in hot coconut oil, creating golden, tender rounds with edges that practically crunch. A dusting of cumin adds just enough earthy warmth to balance all that sweetness, while a generous squeeze of fresh lime at the end cuts right through the richness. The whole thing comes together in one skillet with a handful of pantry staples, making it as weeknight-friendly as it is impressive. Every ingredient here is straightforward and whole-food clean, so there's no need to scan labels or stress about hidden additives sneaking into your plate. Serve them immediately straight from the pan — that's when the caramelized edges are at their absolute best.
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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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