Grilled-Chicken Tacos

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3 medium tomatoes, coarsely chopped

1/3 cup fresh lime juice

1 cup water

1 teaspoon salt

2 pounds skinless, boneless chicken thighs

2 tablespoons vegetable oil

1 teaspoon sweet paprika

1 teaspoon dried parsley

12 corn tortillas, warmed

Shredded Monterey Jack cheese, jarred salsa verde and chopped avocados, onions, tomatoes and cilantro, for serving

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