MSG Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when they hit a hot skillet with smoked paprika and cumin, something genuinely magical happens — the edges caramelize, the spices bloom, and the whole kitchen smells incredible. This is the kind of side dish that disappears fast. Every ingredient here is clean and straightforward, which means no hidden flavor enhancers or additives to second-guess — just real spices, avocado oil, and fruit doing all the heavy lifting. The technique is simple: coat, sear, flip, done. Cooking the slices undisturbed in that shimmering oil is what builds the deep golden crust that makes these so satisfying. A squeeze of lime and a scatter of fresh cilantro at the end brighten everything up and balance the smoky heat beautifully. Whether you serve them alongside grilled protein or eat them straight off the plate, these plantains are proof that bold flavor never needs anything artificial to shine.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!