Pistachio 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 from the plate before anything else. The key is starting with deeply ripe plantains — those heavily spotted, nearly black peels signal maximum natural sweetness, which caramelizes beautifully in hot coconut oil. A quick toss with cumin and sea salt before they hit the skillet gives each slice a subtle savory depth that plays perfectly against the bright squeeze of fresh lime at the end. The whole thing comes together in one skillet with just a handful of clean, whole ingredients, making it a natural fit for anyone following a Whole30 reset. Every ingredient here is straightforward and tree-nut-free by nature, so there's no label-scanning or substitution stress involved. Serve them immediately while the edges are still crisp and the centers are soft and yielding — they're genuinely irresistible straight off the pan.
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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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