Description
Honey Mustard Chicken Tacos made with crispy chicken strips, crunchy broccoli slaw, and a creamy sweet-tangy honey mustard drizzle. This quick 20-minute dinner is perfect for busy weeknights and works great for both keto and regular diets.
Ingredients
Scale
For the Slaw:
- 1 (12-ounce) bag broccoli slaw mix (or regular coleslaw mix)
- 1 cup mayonnaise (keto or regular)
- 2 tablespoons white vinegar
- 2 tablespoons monk fruit & allulose sweetener (or regular sugar)
- ½ teaspoon pink salt (or to taste)
- ½ teaspoon cracked black pepper (or to taste)
For the Tacos:
- 16 frozen chicken strips (crispy or rotisserie-style)
- 1 cup honey mustard sauce (keto or regular)
- 8 tortillas (keto tortillas or regular taco-size tortillas)
Instructions
- In a large bowl, combine broccoli slaw mix, mayonnaise, vinegar, sweetener (or sugar), salt, and pepper. Mix until well coated. Cover and refrigerate while preparing the rest.
- Cook the chicken strips according to package directions (oven or air fryer recommended for extra crispiness).
- Warm tortillas in a skillet over medium heat for 20–30 seconds per side, or microwave wrapped in a damp paper towel for 15–30 seconds.
- Assemble the tacos by placing 2 chicken strips in each tortilla.
- Top with a generous scoop of chilled slaw.
- Drizzle honey mustard sauce over the top and serve immediately.
Notes
- Let the slaw chill at least 10–15 minutes for best flavor.
- Store leftovers separately to keep tortillas from getting soggy.
- Air fryer chicken strips give the crispiest texture.
- Add sliced green onions or a squeeze of lime for extra flavor.
- For non-keto version, use regular sugar and tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking + Assembly
- Cuisine: American
Nutrition
- Serving Size: 1 taco
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 45 mg