Paraben Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are naturally sweet, and when you hit them with smoked paprika, cumin, and garlic powder before they ever touch the pan, something genuinely magical happens. The spice blend creates a caramelized, smoky crust in the skillet that makes these slices taste far more complex than the short ingredient list would suggest. Avocado oil is the fat of choice here, which keeps everything clean and compliant without sacrificing that satisfying golden sear. Cooking them in a single layer and leaving them undisturbed is the real secret — patience gives you those deep, caramelized edges that make each bite irresistible. A squeeze of fresh lime and a scatter of cilantro at the end cut through the richness and brighten the whole plate. This is the kind of side dish that disappears fast, whether you're serving it alongside grilled protein or just eating it straight off the pan.
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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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