Pistachio Free Whole30 Smoky Paprika Sautéed Plantains
Ripe plantains with black-spotted skins are the secret here — that natural sweetness caramelizes beautifully in a hot skillet, creating edges that are deeply golden and almost jammy in the center. A bold spice blend of smoked paprika, cumin, garlic powder, and a pinch of cayenne coats every slice before it ever hits the pan, so the flavor is built right in rather than added as an afterthought. Avocado oil brings the heat without overpowering the dish, letting those warm, smoky notes take center stage. The whole thing comes together in two simple batches — no crowding the pan means every slice gets that proper caramelized crust instead of steaming. A squeeze of fresh lime and a scatter of cilantro at the end brighten everything up and make it feel like a complete, restaurant-worthy side. It's a naturally compliant dish that doesn't require any swaps or substitutions — just real, whole ingredients doing exactly what they're supposed to do.
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!