@kyra.toddlermom: #single #thick #prettyblackgirl

kyra.toddlermom
kyra.toddlermom
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Saturday 27 September 2025 01:27:01 GMT
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papabearvernon
Paul Papabear Vernon :
🥵🥵🥵
2025-09-27 01:58:05
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mike.hewitt67
mike hewitt :
Damn ! Your fine
2025-09-27 02:03:24
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dasilvadione
| Dione 🦅DaSilva | :
Happy weekend
2025-09-27 01:44:07
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@kalejunkie FISH TACO BOWLS W/ MANGO SALSA & CHIPOTLE LIME SAUCE-hands down the most delicious dinner l've had in a while and know you would agree! Many of you asked for fish recipes besides salmon-so here you are! Whatever you do, don't skip the sauce ! SAVE this post and FOLLOW @kalejunkie for more! Makes 4 servings 4, 4-6 oz white fish (I used wild alaskan cod, but halibut or tilapia are great too) 1/4 cup taco seasoning (I like @sietefoods) 1/2 cup purple cabbage, sliced thin (optional) 2 tb butter (salted or unsalted) 2 cups cooked jasmine rice Mango Salsa: 2 mangos, diced small 1/4 red onion, finely diced 1 jalapeño, finely diced, seeds removed 1/4 cup cilantro, chopped 1 lime, juiced (~2 tb) 1/2 tsp salt Chipotle Lime Sauce 1/2 cup greek yogurt 1 lime, juiced (~2 tb) 1 teaspoon chipotle chili powder pinch of cayenne pepper - optional Prepare rice according to package instructions and set aside. To save time, use parboiled frozen jasmine rice. I buy this at Sprouts and/or Whole Foods in the freezer section. Once rice is cooked, set aside. Pat the fish dry. Season both sides of the fish generously with taco seasoning. In a cast iron skillet, heat butter over medium high heat. Add fish to the pan and cook for 4-5 minutes per side until browned and flaky. While fish is cooking, make the mango salsa. In a bowl, add the diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Stir to combine. Last, make the chipotle lime sauce. In a small blender (or bowl), add the yogurt, lime, chili powder and cayenne pepper (if using). Stir to combine. Assemble your bowls-rice on the bottom, then the fish. Top with mango salsa, chipotle lime sauce, and sliced purple cabbage (if using). Squeeze fresh lime juice over top. Serve immediately. #dinnerrecipes #healthydinner #fishtacos #fishtacobowls
@kalejunkie FISH TACO BOWLS W/ MANGO SALSA & CHIPOTLE LIME SAUCE-hands down the most delicious dinner l've had in a while and know you would agree! Many of you asked for fish recipes besides salmon-so here you are! Whatever you do, don't skip the sauce ! SAVE this post and FOLLOW @kalejunkie for more! Makes 4 servings 4, 4-6 oz white fish (I used wild alaskan cod, but halibut or tilapia are great too) 1/4 cup taco seasoning (I like @sietefoods) 1/2 cup purple cabbage, sliced thin (optional) 2 tb butter (salted or unsalted) 2 cups cooked jasmine rice Mango Salsa: 2 mangos, diced small 1/4 red onion, finely diced 1 jalapeño, finely diced, seeds removed 1/4 cup cilantro, chopped 1 lime, juiced (~2 tb) 1/2 tsp salt Chipotle Lime Sauce 1/2 cup greek yogurt 1 lime, juiced (~2 tb) 1 teaspoon chipotle chili powder pinch of cayenne pepper - optional Prepare rice according to package instructions and set aside. To save time, use parboiled frozen jasmine rice. I buy this at Sprouts and/or Whole Foods in the freezer section. Once rice is cooked, set aside. Pat the fish dry. Season both sides of the fish generously with taco seasoning. In a cast iron skillet, heat butter over medium high heat. Add fish to the pan and cook for 4-5 minutes per side until browned and flaky. While fish is cooking, make the mango salsa. In a bowl, add the diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Stir to combine. Last, make the chipotle lime sauce. In a small blender (or bowl), add the yogurt, lime, chili powder and cayenne pepper (if using). Stir to combine. Assemble your bowls-rice on the bottom, then the fish. Top with mango salsa, chipotle lime sauce, and sliced purple cabbage (if using). Squeeze fresh lime juice over top. Serve immediately. #dinnerrecipes #healthydinner #fishtacos #fishtacobowls

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