Tangy Honey Mustard Tacos
When life gets hectic, these tangy Honey Mustard Tacos save the day. Quick, low-carb, and full of flavor, they're a staple for busy nights.
Ingredients
- 1 12-ounce bag broccoli slaw mix swap with coleslaw if preferred
- 1 cup light mayonnaise
- 2 tbsp apple cider vinegar
- 2 tbsp Besti Monk fruit and Allulose Sweetener or use regular sugar
- pink salt
- cracked black pepper
- 16 frozen chicken strips crispy or rotisserie works
- 1 cup Keto Honey Mustard Sauce or store-bought with regular honey
- 8 keto tortillas regular tortillas if not keto
Instructions
- In a large mixing bowl, blend the broccoli slaw mix with light mayo, apple cider vinegar, sweetener, a dash of pink salt, and cracked pepper until combined. Chill the mixture to let flavors meld.
- Cook the frozen chicken strips according to the package directions until crispy and golden.
- While the chicken cooks, warm the tortillas in a hot skillet over medium-high heat until they are pliable and slightly toasted, about 15 seconds per side.
- To build the tacos, layer two strips of chicken on each tortilla, top with the chilled slaw, and finish with a drizzle of honey mustard sauce. Serve immediately.
Notes
The honey mustard tacos are perfect for a swift dinner, keeping it low-carb yet satisfying. They’re a favorite in our home when we need a quick and tasty meal.