Description
Honey Mustard Chicken Tacos combine the best of tangy, crispy, and creamy in every bite. The crispy chicken strips pair perfectly with a fresh broccoli slaw tossed in a light, tangy dressing, while a drizzle of honey mustard sauce adds just the right amount of sweetness. Whether you’re in the mood for a quick lunch or an easy weeknight dinner, these tacos are sure to please your taste buds!
Ingredients
1 (12-ounce) bag broccoli slaw mix (or regular coleslaw)
1 cup keto mayonnaise
2 tbsp white vinegar
2 tbsp Besti Monk fruit and Allulose Sweetener (substitute with regular sugar for non-keto)
Pink salt, to taste
Cracked black pepper, to taste
16 frozen chicken strips (use crispy or rotisserie strips for added flavor)
1 cup Keto Honey Mustard Sauce (substitute with store-bought honey mustard or make your own with regular honey)
8 keto tortillas (substitute with regular taco-size tortillas for non-keto)
Instructions
In a large mixing bowl, combine the broccoli slaw mix, mayonnaise, vinegar, sweetener, pink salt, and cracked black pepper. Mix well, cover with plastic wrap, and place in the refrigerator to chill.
Cook the chicken strips according to the package directions until they are crispy and golden.
While the chicken cooks, heat a large skillet over medium-high heat. Warm each tortilla on both sides until pliable. Alternatively, wrap the tortillas in a damp paper towel and microwave for 15-30 seconds until warm.
To assemble, lay 2 chicken strips on each tortilla, top with a spoonful of broccoli slaw, and drizzle with honey mustard sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 310