Easy Honey Mustard Chicken Tacos

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.

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

For the slaw:

• black pepper, to taste
• salt, to taste
• 2 tbsp monk fruit sweetener (or allulose for less aftertaste)
• 2 tbsp white vinegar
• 12 oz broccoli slaw mix (I use Mann’s)
• 1 cup keto mayonnaise (gives the slaw a creamy base)

For the tacos:

• 16 frozen chicken strips (thaw before cooking for even texture)
• 1 cup keto honey mustard sauce
• 8 keto tortillas (I prefer Netrition brand, keeps tacos from falling apart)

Step 1: Prepare the Creamy Broccoli Slaw

• 12 oz broccoli slaw mix
• 1 cup keto mayonnaise
• 2 tbsp white vinegar
• 2 tbsp monk fruit sweetener
• salt, to taste
• black pepper, to taste

In a medium bowl, combine the broccoli slaw mix with keto mayonnaise, white vinegar, monk fruit sweetener, and a pinch of salt and black pepper.

Toss everything together until the slaw is evenly coated and creamy.

I like to let this sit in the refrigerator while you cook the chicken—it allows the flavors to meld and keeps the slaw crisp and cold for serving, which provides a nice contrast to the warm tacos.

Step 2: Thaw and Cook the Chicken Strips

• 16 frozen chicken strips

Remove the frozen chicken strips from the freezer and thaw them completely before cooking—this ensures even, consistent cooking throughout.

Once thawed, cook the chicken strips according to the package instructions, whether that’s baking, pan-frying, or air-frying.

You want them golden and cooked through, with no pink inside.

Step 3: Warm the Tortillas and Assemble

• 8 keto tortillas

While the chicken finishes cooking, warm your keto tortillas in a dry pan over medium heat for about 30 seconds per side, or microwave them briefly wrapped in a damp paper towel.

This makes them pliable and prevents them from tearing when you fill them.

I find that warming tortillas also brings out their flavor and makes them hold together better, especially with heavier fillings.

Step 4: Build and Serve the Tacos

• cooked chicken strips from Step 2
• creamy broccoli slaw from Step 1
• 1 cup keto honey mustard sauce

Lay out a warm tortilla and place 2 cooked chicken strips down the center.

Top with a generous handful of the creamy broccoli slaw from Step 1, then drizzle with keto honey mustard sauce.

Serve immediately while the chicken is warm and the slaw is cold—this temperature contrast is what makes these tacos so satisfying.