Ingredients
3 medium tomatoes
c. fresh lime juice
1 c. water
1 tsp. salt
2 lb. skinless, boneless chicken thighs
2 tbsp. vegetable oil
1 tsp. sweet paprika
1 tsp. Dried Parsley
12 corn tortillas
shredded Monterey Jack cheese
jarred salsa verde
Chopped avocados
chopped onions
chopped tomatoes
Chopped cilantro
Preparation
Step 1In a blender, puree the tomatoes with the lime juice, water, and salt. Transfer the puree to a large resealable plastic bag and add the chicken thighs. Seal the bag, pressing out the air. Refrigerate the chicken for 6 hours or overnight.Step 2Light a grill or preheat a grill pan. Remove the chicken thighs from the marinade and pat them dry. Brush with the oil and sprinkle with the paprika and parsley. Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15 minutes. Transfer the chicken to a work surface and let stand for 5 minutes. Cut the chicken thighs into strips and serve with the warmed tortillas, cheese, salsa verde, avocados, onions, tomatoes, and cilantro.
