If you ask me, honey mustard chicken tacos are a winning combo.

These soft tortillas filled with juicy chicken and a sweet-tangy sauce bring together classic American flavors with a Mexican twist. The honey mustard marinade gives the chicken a nice kick while keeping it tender and flavorful.

The chicken gets cooked until it’s perfectly browned, then gets tucked into warm tortillas with fresh toppings like crisp lettuce, diced tomatoes, and a drizzle of extra honey mustard sauce.

It’s a quick and easy dinner that the whole family will enjoy, perfect for busy weeknights when you want something different than regular tacos.

Why You’ll Love These Honey Mustard Chicken Tacos

Quick preparation – Ready in just 25-45 minutes, these tacos are perfect for busy weeknight dinners when you need something tasty but don’t have hours to spend in the kitchen.
Keto-friendly options – With easy swaps for regular ingredients, you can make these tacos completely keto-friendly without sacrificing any of the flavor – perfect for those watching their carbs.
Customizable recipe – Whether you’re following keto or not, this recipe works perfectly with both regular and keto-friendly ingredients, making it great for mixed-diet households.
Simple ingredients – Using convenient items like pre-made chicken strips and broccoli slaw means less prep work and fewer ingredients to shop for.

What Kind of Chicken Strips Should I Use?

For these tacos, you’ve got two main options when it comes to chicken strips – crispy breaded or plain rotisserie style. The crispy strips will give you that nice crunch factor and hold up well to the honey mustard sauce, while rotisserie-style strips offer a more traditional chicken taco experience. If you’re buying frozen strips, look for ones that are fully cooked to save time, and make sure they’re not freezer burned. When preparing them, follow the package heating instructions carefully – overcooking can make them tough and dry. And here’s a handy tip: let your strips rest for a minute or two after heating before cutting them, which helps keep all those tasty juices inside.

Options for Substitutions

This recipe is super adaptable and works well with several substitutions:

Broccoli slaw mix: Regular coleslaw mix works perfectly here, or you can make your own by shredding cabbage and carrots. You could even use shredded lettuce if you prefer a lighter crunch.
Keto mayonnaise: Any type of mayonnaise will work in this recipe. If you’re not a fan of mayo, try using Greek yogurt or sour cream for a tangy twist.
Monk Fruit Sweetener: If you’re not following keto, regular sugar works fine. You can also use honey, maple syrup, or agave nectar – just start with 1 tablespoon as these are sweeter than sugar substitutes.
Chicken strips: Don’t feel limited to frozen strips – you can use grilled chicken breast, rotisserie chicken, or even leftover turkey. Just slice or shred your protein of choice.
Keto Honey Mustard: Regular honey mustard works great if you’re not following keto. You can also mix regular mustard with honey to taste, or use Dijon mustard for a bit more kick.
Keto tortillas: Regular flour or corn tortillas are perfect if you’re not counting carbs. You could also use lettuce wraps for a low-carb option, or turn this into a bowl over cauliflower rice or regular rice.

Watch Out for These Mistakes While Cooking

The biggest challenge when making honey mustard chicken tacos is ending up with soggy chicken strips – to keep them crispy, make sure to bake them on a wire rack instead of directly on the baking sheet, allowing hot air to circulate all around. Another common mistake is adding the honey mustard sauce too early; wait until the chicken is fully cooked and crispy, then toss or brush with sauce just before assembling the tacos to maintain the perfect texture. The slaw can become watery if dressed too far in advance, so it’s best to mix it with the dressing no more than 30 minutes before serving, and be sure to drain any excess liquid before adding it to your tacos. For the best results, warm your tortillas in a dry skillet over medium heat for about 30 seconds per side – this makes them more pliable and less likely to crack when folded.

What to Serve With Honey Mustard Chicken Tacos?

These honey mustard chicken tacos are pretty filling on their own, but they pair really well with some simple side dishes to round out your meal. A fresh Mexican-style cauliflower rice works great if you’re keeping things low-carb, or try regular Mexican rice if you’re not worried about carbs. For something cool and refreshing on the side, try a simple cucumber and avocado salad dressed with lime juice and salt. You could also put out some extra toppings like diced tomatoes, shredded lettuce, or pickled jalapeños so everyone can customize their tacos just the way they like them.

Storage Instructions

Keep Components Separate: For the best results, store each component of your tacos separately. Keep the prepared slaw in an airtight container in the fridge for up to 3 days. The chicken strips will stay good in a separate container for 4 days, and the honey mustard sauce can last up to a week when refrigerated.

Prep Ahead: These tacos are perfect for meal prep! Make the slaw and honey mustard sauce up to 2 days before you plan to serve. Cook the chicken strips and store them separately – they’ll maintain their texture better this way. When you’re ready to eat, just warm up the chicken and tortillas, then assemble your tacos with the cold toppings.

Assembly Tips: If you have leftover assembled tacos (though that’s rare!), they won’t store well once put together. Instead, keep all components separate and build your tacos fresh each time. This way, your tortillas won’t get soggy and your slaw will stay crispy.

Preparation Time	10-15 minutes
Cooking Time	15-30 minutes
Total Time	25-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 1800-2000
Protein: 100-120 g
Fat: 130-150 g
Carbohydrates: 60-70 g

Ingredients

1 12-ounce pack of broccoli slaw mix (regular coleslaw can be substituted)
1 cup keto-friendly mayonnaise
2 tablespoons white vinegar
2 tablespoons besti monk fruit and allulose sweetener (use regular sugar if not following keto)
Pink salt, to taste
Cracked black pepper, to taste
16 frozen chicken strips (either crispy or rotisserie)
1 cup keto honey mustard sauce (opt for store-bought honey mustard or make it with honey if not keto)
8 keto tortillas (use regular taco-sized tortillas if not following keto)

Step 1: Prepare the Broccoli Slaw

In a large mixing bowl, combine the broccoli slaw mix with mayo, vinegar, sweetener, salt, and pepper.

Mix thoroughly until all the ingredients are well combined.

Cover the bowl with plastic wrap and place it in the refrigerator to allow the flavors to meld while you prepare the other components.

Step 2: Cook the Chicken Strips

Follow the cooking instructions on the package to prepare the chicken strips.

Ensure they are cooked thoroughly and are golden brown.

Once done, set them aside.

Step 3: Warm the Tortillas

Heat a large skillet over medium-high heat and warm the tortillas on both sides until they are pliable and slightly crispy.

Alternatively, you can wrap the tortillas in a damp paper towel and microwave them for about 15 to 30 seconds or until they reach your desired temperature and texture.