Pork Free Whole30 Pan-Seared Plantain Slices with Lime
Sweet, caramelized, and kissed with citrus, these pan-seared plantain slices are the kind of simple side dish that somehow feels like a treat. Ripe plantains — the ones with deeply spotted or nearly black peels — develop an incredible natural sweetness when they hit a hot pan of coconut oil, and the cumin adds just enough earthy warmth to keep things interesting. The edges caramelize into golden, slightly crispy borders while the centers stay soft and tender, making every bite genuinely satisfying. A generous squeeze of fresh lime over the hot slices at the end cuts through the richness and brightens the whole plate in a way that feels almost effortless. The ingredient list is short and completely clean, with no processed additives or anything to second-guess — just whole, recognizable foods that happen to come together beautifully. Serve them straight from the pan while they're still sizzling, and don't skip that optional pinch of flaky salt on top — it makes a real difference.
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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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