Brazil Nut Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains hit a magical sweet spot when they're pan-fried — caramelized edges, tender centers, and a depth of flavor that feels way more involved than the actual effort required. A bold spice blend of smoked paprika, cumin, and garlic powder coats each slice before it ever hits the pan, so every bite carries a smoky, savory warmth with just a whisper of heat if you go for the cayenne. Avocado oil brings the skillet to the perfect searing temperature, giving those golden-brown edges the kind of caramelization that makes this dish genuinely hard to stop eating. The whole thing comes together in one skillet with no complicated techniques — just patience while the plantains cook undisturbed until they're deeply golden on each side. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and brighten everything up beautifully. It works as a side dish, a snack, or even a base for a bigger bowl-style meal, and every ingredient on the list is naturally free of tree nut concerns — no label-scanning required.
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Learn more →Ingredients
4 servings
- 2 large ripe plantains (yellow with black spots)
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp fine sea salt
- ⅛ tsp cayenne pepper (optional)
For serving
- 1 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, combine the smoked paprika, cumin, garlic powder, salt, and cayenne, if using. Add the sliced plantains to a large bowl and toss with the spice mixture until evenly coated.
- 2
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
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