Ingredients
Equipment
Method
Preparation Steps
- In a large bowl, combine the broccoli slaw mix, keto mayonnaise, white vinegar, monk fruit sweetener, salt, and cracked black pepper. Stir until well coated. Refrigerate for at least 10 minutes.
- Cook frozen chicken strips in an oven preheated to 400°F for about 15 minutes or until golden brown and crispy. Use a lined baking tray and flip halfway through.
- Warm the keto tortillas in a skillet over medium-high heat for about 15-30 seconds per side until pliable, or wrap in a damp paper towel and microwave.
- Assemble tacos with two crispy chicken strips per tortilla, topped with the chilled broccoli slaw and drizzled with keto honey mustard sauce. Serve immediately.
Nutrition
Notes
These Honey Mustard Chicken Tacos are perfect for weeknight dinners and cater to picky eaters while being low-carb and gluten-free.
