Pecan Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains are one of those ingredients that practically caramelize themselves, and this pan-seared version takes full advantage of that natural sweetness. The key is starting with heavily spotted, nearly black peels — that's when the sugars are at their peak, giving you those deep golden edges and a tender, almost jammy center. Coconut oil brings just enough richness to the sear, while a touch of cumin adds a warm, earthy note that keeps things savory and interesting. A generous squeeze of fresh lime over the hot slices at the end cuts through the sweetness and ties everything together beautifully. The whole thing comes together in one skillet with just a handful of clean, whole ingredients — no fillers, no additives, nothing to second-guess. It's naturally free of tree nuts across the board, so there's no need to scan labels or worry about what's hiding in a sauce or coating. Serve these straight from the pan while they're still sizzling and finish with a pinch of flaky salt for a little extra drama.
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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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