Ripe plantains with black-spotted skins are nature's signal that it's time to cook, and this skillet preparation makes the most of that natural sweetness. A bold spice blend of smoked paprika, cumin, and garlic powder coats each slice before it hits the pan, building a deeply caramelized crust that's smoky, a little savory, and just slightly sweet all at once. Avocado oil brings the heat without any grain-derived oils or additives, so every ingredient on this list is clean and straightforward. The key move is letting the plantains cook undisturbed long enough to develop that golden, lacquered edge — patience pays off big here. A squeeze of fresh lime and a scatter of cilantro at the end brighten the whole dish and balance the warmth of the cayenne. This comes together in one skillet with minimal cleanup, making it an easy side or snack that feels way more impressive than the effort involved.
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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.
Heat the avocado oil in a large (12-inch) skillet over medium heat until shimmering.
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