Pescatarian Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are nature's signal that it's time to cook — they're sweeter, softer, and absolutely perfect for soaking up a bold spice blend. A quick toss in smoked paprika, cumin, garlic powder, and a pinch of cayenne gives each slice serious depth before it ever hits the pan. Avocado oil gets the skillet nice and hot, so the plantains develop those irresistible caramelized edges and a deep golden crust on both sides. The result is tender in the center, slightly crisp on the outside, and packed with smoky, savory flavor that feels way more complex than the short cook time suggests. A scatter of fresh cilantro and a squeeze of lime at the end brightens everything up and keeps it feeling light. Every ingredient here is clean and straightforward, which means this works beautifully as a side dish, a snack, or even a base for a bigger plate without any guesswork about what's in it.
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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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