I love chicken tacos! My favorites are the ones at Tmaz over by my old studio on Packard St. in Ann Arbor. If 
you haven’t tried them then I highly suggest giving it a shot. The restaurant is completely lacking in ambiance but makes up for it in delicious authentic tacos and posole.
So I wanted something similar to the tacos I’ve had but creamier and simpler. I have been working on this recipe for a while now and I’m pretty sure it will be a favorite if you are a fan of smoky a little spicy and creamy chicken.
This sauce does not have to be used on chicken or put into tacos. It would be good on chicken with a side of rice and vegetables or on tofu or it’s very good on shrimp and probably very tasty on flank steak too. You could also use lettuce or collard green wraps to make it lower carb and lower calorie. So experiment and let me know what you find
Ingredients:
1/2 cup Coconut Milk (not low fat. Chaokoh is the best) 
1 TBS juice from canned Chipotle Chili peppers
1 TBS Tomato Paste
1 tsp garlic powder
1 tsp cumin
Directions:
Stir all the sauce ingredients together and that’s it. Add more chipotle if you feel like it’s not spicy enough.
Cook up some chicken thighs or other protein and toss it all together. Then put into tacos with cilantro and red onion. I like to keep it simple but you could add more to garnish. Like chopped tomato or roasted corn.
