Ingredients
Equipment
Method
Preparation Steps
- In a large bowl, combine the broccoli slaw mix with keto mayonnaise, white vinegar, sweetener, pink salt, and cracked black pepper. Stir until well integrated, then cover and refrigerate for at least 10 minutes.
- Prepare chicken strips according to package instructions, typically 18-20 minutes in the oven at 400°F until golden and crispy.
- Warm tortillas in a skillet over medium-high heat for 30 seconds on each side or wrap in a damp paper towel and microwave for 15-30 seconds.
- On each warm tortilla, place two crispy chicken strips, top with the chilled slaw, and drizzle with keto honey mustard sauce.
- Serve immediately while warm and crisp, garnish with fresh cilantro or lime wedges if desired.
Nutrition
Notes
These tacos are perfect for a quick family dinner or a fun meal that pleases kids and adults alike.
