Turkey Free Whole30 Pan-Seared Plantain Slices with Lime
Ripe plantains — the kind with peels that have gone mostly black — are pure magic in a hot skillet, and this recipe lets them shine with almost no effort. Coconut oil gives each slice a beautifully caramelized crust, while a simple dusting of cumin and sea salt adds just enough savory depth to balance the natural sweetness. The diagonal cut isn't just for looks — it gives you more surface area to sear, which means more of that irresistible golden-brown edge in every bite. A generous squeeze of fresh lime over the hot slices at the end brightens everything up and keeps the flavors lively. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled proteins, tucking it into a grain-free bowl, or honestly just eating it straight off the plate. It's completely Whole30-compliant with nothing hidden or processed — just real, whole ingredients doing exactly what they're supposed to do.
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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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