@user3266362510598:

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Region: TR

Sunday 04 October 2026 17:45:13 GMT

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Comments

DENİZ :

Özür diledi ama yinede büyük cesaret tebrik ederim

2026-10-05 08:44:03

6

Aslan Karademir :

Doğruları söyledin tebrikler ama geri vites yapmıyacaktın.

2026-10-05 07:48:13

6

user7868087961414 :

akp den yemeyen bir vekilimiz anlı acıkki böyle konuşuyor helel vekilim başımızın tacisin

2026-10-04 21:39:05

7

Kemal Güney :

Eyyy serkan Bayram derhal Ak partiden istifa et Ak partiye kimse eleştiremez. Ak parti dünya devi cok güçlü iktidara geliyor

2026-10-04 22:39:40

2

recep :

ülke çöjmüş hala trolller falan filanda

2026-10-05 05:16:13

5

Kemal Geldi :

özür diledi tekrardan. belli ki baskı yapıldı bu adama

2026-10-05 07:55:07

4

Egenin Cicegi 🌸 :

23 yıldır bir tane Babayiğit yokmuş Hükümete Malesef 😔 Yuh ki yuuh

2026-10-05 10:58:19

2

Sabriye Peki :

herkes yukarıda Allah'ın varlığını bir hatırlatsa belli ki bayağı bir unutmuşlar bir hatırlasınlar o paralar onları kurtarmayacak çünkü götüremeyecekler yukarıda para geçerli değil sana aşağıda neler yaptığını soracaklar bakalım ne cevap vereceksiniz o zaman yüce rabbim'e

2026-10-04 18:35:53

3

DSM Profesyonel Böcek İlaçlama :

helal olsun diyebileceğim bir AKP'li vicdan sahibi olan varmış

2026-10-05 20:39:04

2

Keziban Can Altınok :

Helal olsun size vekilim

2026-10-04 21:42:52

4

Remzi Üngören :

Ama bu da çark etti.

2026-10-05 09:07:53

0

murat özçağ :

böyle şeffaf olun yeter artik

2026-10-05 06:34:40

2

Necip :

Bunları konuşmadan sonra partisinden tepki aldı ve özür diledi hata yaptı özür dilemiycekti... insanın bir duruşu olmalı.

2026-10-05 06:54:08

3

Bulent Caliskan809 :

istedikleri kadar saklasinlar

2026-10-04 22:52:26

2

metha934 :

Bu sayfa kapatılır gene yük vatandaşın sırtına vurulur alfabede harf kalmadı yok K belgesi SRC belgei pisiko teknik yeterlilik belgesi avlanma belgesi hep bunların icada kimlik ehliyet üzerinden sık sık deyişiklik ÖTV + KDV üç dört defa araç bandırol vergisi milletin içinden geçti bunlar

2026-10-05 11:00:04

0

Remzi :

adamsın valla

2026-10-04 22:11:11

2

Taylan ky :

keşke hepsi senin gibi olsa

2026-10-05 03:27:04

2

Ali… :

👏👏👏 Allah senden razı olsun🤲

2026-10-05 06:32:39

1

Muharem Karatepe :

insan sözünün arkasında durur bu durmadı geri dönüş yaptı

2026-10-05 08:23:01

1

fırtına :

artık içim acıyor dediği yerde bittim 😳

2026-10-04 22:02:14

1

marble de aga :

ağzına yüreğine sağlık vekilim

2026-10-04 21:43:39

1

Abdi Şakrak :

helal sana vekilim pravo anan sütü san a helal olsun maaşın helal olsun delikanlı adam gibi adam

2026-10-04 20:18:42

2

Gonca Cicek :

çoook haklısın gene olan halka oldu vergilerle zam zamlarla bizden alacaklar emekliye çalışana para yok ama devletin makamlarını kullanıp halkı soyuyorlar

2026-10-04 23:32:21

1

Atarlı Hatunum :

Allah uzun ömürler versin size başkanım

2026-10-05 13:59:20

2

Nazmi Onder :

ağzına sağlık vekilim

2026-10-04 20:16:37

1

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Crispy Chicken Tacos 🌮 Ingredients Chicken 1½ lb boneless, skinless chicken thighs 1 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1 tsp garlic powder ½ tsp cumin ½ tsp onion powder ¼ tsp salt Juice of ½ lime Creamy Street Corn 2 cups corn, fresh or frozen 1 tbsp butter ½ cup mayo ½ cup crumbled cotija Juice of ½ lime ½ tsp chili powder or Tajín 2 tbsp chopped cilantro Pinch of salt Jalapeño-Lime Crema ½ cup sour cream ½ jalapeño, seeded for less heat ¼ cup cilantro Juice of 1 lime 1 small garlic clove Pinch of salt Splash of water to thin For the Tacos 8 small flour tortillas 1½ cups shredded Monterey Jack 1 avocado, sliced or diced Extra cotija Cilantro Lime wedges Instructions 1. Cook the Chicken Cut the chicken thighs into small, irregular bite-size pieces. Toss with olive oil, chili powder, paprika, garlic powder, cumin, onion powder and salt. Cook in a hot skillet for about 6–8 minutes, letting the chicken get slightly crispy so you get those browned, slightly crispy edges. Squeeze fresh lime juice over it and remove from the skillet. 2. Char the Corn Add butter and corn to the same skillet. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until some kernels develop golden charred spots. Let it cool for a couple of minutes, then mix with mayo, cotija, lime juice, chili powder or Tajín, cilantro and a pinch of salt. You want it creamy but still chunky, not swimming in dressing. Bilkul yar 👍 Main is recipe ko 2 parts mein clean format mein type kar deta hoon. PART 1 — Crispy Chicken Tacos 🌮 Ingredients Chicken 1½ lb boneless, skinless chicken thighs 1 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1 tsp garlic powder ½ tsp cumin ½ tsp onion powder ¼ tsp salt Juice of ½ lime Creamy Street Corn 2 cups corn, fresh or frozen 1 tbsp butter ½ cup mayo ½ cup crumbled cotija Juice of ½ lime ½ tsp chili powder or Tajín 2 tbsp chopped cilantro Pinch of salt Jalapeño-Lime Crema ½ cup sour cream ½ jalapeño, seeded for less heat ¼ cup cilantro Juice of 1 lime 1 small garlic clove Pinch of salt Splash of water to thin For the Tacos 8 small flour tortillas 1½ cups shredded Monterey Jack 1 avocado, sliced or diced Extra cotija Cilantro Lime wedges Instructions 1. Cook the Chicken Cut the chicken thighs into small, irregular bite-size pieces. Toss with olive oil, chili powder, paprika, garlic powder, cumin, onion powder and salt. Cook in a hot skillet for about 6–8 minutes, letting the chicken get slightly crispy so you get those browned, slightly crispy edges. Squeeze fresh lime juice over it and remove from the skillet. 2. Char the Corn Add butter and corn to the same skillet. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until some kernels develop golden charred spots. Let it cool for a couple of minutes, then mix with mayo, cotija, lime juice, chili powder or Tajín, cilantro and a pinch of salt. You want it creamy but still chunky, not swimming in dressing. 3. Make the Crema Blend the sour cream, jalapeño, cilantro, lime, garlic and salt until smooth. Add just enough water to make it drizzleable. 4. Crisp the Tacos Add a tortilla to a lightly greased skillet. Sprinkle Monterey Jack over one half, then add chicken. Fold the tortilla over and cook for about 2 minutes per side until golden and crispy with melted cheese inside. Repeat with the remaining tacos. 5. Load ’em Up Carefully open each taco and spoon in the creamy street corn. Add avocado, a drizzle of jalapeño-lime crema, crumbled cotija and cilantro. Finish with fresh lime. 🌮 Crispy Chicken Street Corn Tacos — ready to serve! #TacoTok #MexicanFood #fyp #EasyRecipe #DinnerIdeas

Crispy Chicken Tacos 🌮 Ingredients Chicken 1½ lb boneless, skinless chicken thighs 1 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1 tsp garlic powder ½ tsp cumin ½ tsp onion powder ¼ tsp salt Juice of ½ lime Creamy Street Corn 2 cups corn, fresh or frozen 1 tbsp butter ½ cup mayo ½ cup crumbled cotija Juice of ½ lime ½ tsp chili powder or Tajín 2 tbsp chopped cilantro Pinch of salt Jalapeño-Lime Crema ½ cup sour cream ½ jalapeño, seeded for less heat ¼ cup cilantro Juice of 1 lime 1 small garlic clove Pinch of salt Splash of water to thin For the Tacos 8 small flour tortillas 1½ cups shredded Monterey Jack 1 avocado, sliced or diced Extra cotija Cilantro Lime wedges Instructions 1. Cook the Chicken Cut the chicken thighs into small, irregular bite-size pieces. Toss with olive oil, chili powder, paprika, garlic powder, cumin, onion powder and salt. Cook in a hot skillet for about 6–8 minutes, letting the chicken get slightly crispy so you get those browned, slightly crispy edges. Squeeze fresh lime juice over it and remove from the skillet. 2. Char the Corn Add butter and corn to the same skillet. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until some kernels develop golden charred spots. Let it cool for a couple of minutes, then mix with mayo, cotija, lime juice, chili powder or Tajín, cilantro and a pinch of salt. You want it creamy but still chunky, not swimming in dressing. Bilkul yar 👍 Main is recipe ko 2 parts mein clean format mein type kar deta hoon. PART 1 — Crispy Chicken Tacos 🌮 Ingredients Chicken 1½ lb boneless, skinless chicken thighs 1 tbsp olive oil 1 tsp chili powder 1 tsp smoked paprika 1 tsp garlic powder ½ tsp cumin ½ tsp onion powder ¼ tsp salt Juice of ½ lime Creamy Street Corn 2 cups corn, fresh or frozen 1 tbsp butter ½ cup mayo ½ cup crumbled cotija Juice of ½ lime ½ tsp chili powder or Tajín 2 tbsp chopped cilantro Pinch of salt Jalapeño-Lime Crema ½ cup sour cream ½ jalapeño, seeded for less heat ¼ cup cilantro Juice of 1 lime 1 small garlic clove Pinch of salt Splash of water to thin For the Tacos 8 small flour tortillas 1½ cups shredded Monterey Jack 1 avocado, sliced or diced Extra cotija Cilantro Lime wedges Instructions 1. Cook the Chicken Cut the chicken thighs into small, irregular bite-size pieces. Toss with olive oil, chili powder, paprika, garlic powder, cumin, onion powder and salt. Cook in a hot skillet for about 6–8 minutes, letting the chicken get slightly crispy so you get those browned, slightly crispy edges. Squeeze fresh lime juice over it and remove from the skillet. 2. Char the Corn Add butter and corn to the same skillet. Cook over medium-high heat for 4–5 minutes, stirring occasionally, until some kernels develop golden charred spots. Let it cool for a couple of minutes, then mix with mayo, cotija, lime juice, chili powder or Tajín, cilantro and a pinch of salt. You want it creamy but still chunky, not swimming in dressing. 3. Make the Crema Blend the sour cream, jalapeño, cilantro, lime, garlic and salt until smooth. Add just enough water to make it drizzleable. 4. Crisp the Tacos Add a tortilla to a lightly greased skillet. Sprinkle Monterey Jack over one half, then add chicken. Fold the tortilla over and cook for about 2 minutes per side until golden and crispy with melted cheese inside. Repeat with the remaining tacos. 5. Load ’em Up Carefully open each taco and spoon in the creamy street corn. Add avocado, a drizzle of jalapeño-lime crema, crumbled cotija and cilantro. Finish with fresh lime. 🌮 Crispy Chicken Street Corn Tacos — ready to serve! #TacoTok #MexicanFood #fyp #EasyRecipe #DinnerIdeas

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