@berlynnkimcii: extraordinary beauty 🌺🤍 cr : Ichigo #CARMEN #hearts2hearts #fyp #카르멘 #fyp

Imciiᰔᩚ
Imciiᰔᩚ
Open In TikTok:
Region: ID
Thursday 08 October 2026 05:01:46 GMT
1627
362
2
3

Music

Download

Comments

username81387
User922772918271 :
2026-10-08 09:25:43
0
sososo3120
clipmoba.ID :
🥰🥰🥰
2026-10-08 06:29:55
0
To see more videos from user @berlynnkimcii, please go to the Tikwm homepage.

Other Videos

Fish tacos with red cabbage and avocado-lime yogurt 🌮 Servings: 4 Prep time: 20 minutes Cook time: 10–12 minutes Ingredients 500 g skinless white fish fillets, cut into 8 pieces 1 tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 8 small whole-grain corn tortillas For the red cabbage slaw 250 g red cabbage, finely shredded 80 g carrot, grated 2 tablespoons fresh lime juice 1 tablespoon extra virgin olive oil 10 g fresh cilantro, roughly chopped 1/4 teaspoon fine sea salt For the avocado-lime yogurt 1 ripe avocado, about 150 g flesh 120 g plain Greek yogurt 1 tablespoon fresh lime juice 1 small garlic clove, finely grated 1/4 teaspoon fine sea salt Instructions 1. Combine the red cabbage, carrot, lime juice, extra virgin olive oil, cilantro, and salt in a bowl. Toss well and let stand for 10 minutes while you prepare the remaining ingredients. 2. Mash the avocado until smooth, then mix with the Greek yogurt, lime juice, garlic, and salt. Set aside. 3. Pat the fish dry. Toss with the extra virgin olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated. 4. Heat a large nonstick skillet over medium heat. Add the fish and cook for 3–4 minutes on the first side. Turn and cook for another 2–4 minutes, until lightly golden, opaque throughout, and the thickest pieces reach 145°F (63°C). 5. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, until soft and pliable. 6. Spread each tortilla with avocado-lime yogurt. Divide the fish between the tortillas, top with the red cabbage slaw, and serve immediately. #antiinflammatorydiet #fishtacos #redcabbage
Fish tacos with red cabbage and avocado-lime yogurt 🌮 Servings: 4 Prep time: 20 minutes Cook time: 10–12 minutes Ingredients 500 g skinless white fish fillets, cut into 8 pieces 1 tablespoon extra virgin olive oil 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon fine sea salt 1/4 teaspoon freshly ground black pepper 8 small whole-grain corn tortillas For the red cabbage slaw 250 g red cabbage, finely shredded 80 g carrot, grated 2 tablespoons fresh lime juice 1 tablespoon extra virgin olive oil 10 g fresh cilantro, roughly chopped 1/4 teaspoon fine sea salt For the avocado-lime yogurt 1 ripe avocado, about 150 g flesh 120 g plain Greek yogurt 1 tablespoon fresh lime juice 1 small garlic clove, finely grated 1/4 teaspoon fine sea salt Instructions 1. Combine the red cabbage, carrot, lime juice, extra virgin olive oil, cilantro, and salt in a bowl. Toss well and let stand for 10 minutes while you prepare the remaining ingredients. 2. Mash the avocado until smooth, then mix with the Greek yogurt, lime juice, garlic, and salt. Set aside. 3. Pat the fish dry. Toss with the extra virgin olive oil, cumin, smoked paprika, salt, and black pepper until evenly coated. 4. Heat a large nonstick skillet over medium heat. Add the fish and cook for 3–4 minutes on the first side. Turn and cook for another 2–4 minutes, until lightly golden, opaque throughout, and the thickest pieces reach 145°F (63°C). 5. Warm the tortillas in a dry skillet over medium heat for about 20 seconds per side, until soft and pliable. 6. Spread each tortilla with avocado-lime yogurt. Divide the fish between the tortillas, top with the red cabbage slaw, and serve immediately. #antiinflammatorydiet #fishtacos #redcabbage

About