Feastical

Hey There, Taco Fan! Ready to Turn Chaos into Crunch?

Picture this: It’s 5:45 PM. The day has decided to throw every last-minute task, forgotten permission slip, and mysterious household noise your way. Your stomach is growling, and the chorus of “What’s for dinner?!” is reaching a crescendo. Sound familiar? Friend, you’ve just described my Tuesday. And my Thursday. And most weeknights, if we’re being totally honest.

That’s exactly why I created these Honey Mustard Chicken Tacos. They’re not just a meal; they’re a ceasefire in the daily dinner battle. We’re talking crispy, savory chicken strips, a creamy and tangy homemade honey mustard sauce that’s stupidly easy to whip up, and a crunchy, vibrant broccoli slaw that adds the perfect fresh counterpoint. All wrapped in a warm, soft tortilla. It’s the beautiful mash-up of fast-food comfort and “hey, I actually made this” pride.

The best part? This recipe is your kitchen BFF—incredibly flexible. Got a low-carb or keto lifestyle? No problem. Feeding picky eaters who think “vegetable” is a dirty word? The slaw is about to become their secret gateway veggie. Want to make it gluten-free or dairy-free? We’ve got swaps for that, too. This is feel-good food that adapts to your life, not the other way around. So, let’s grab that fork (and maybe a spatula) and turn that hectic weeknight into a delicious victory.

The Taco That Started It All: A Fast Food Fixer-Upper

My love affair with this flavor combo started in a… well, let’s call it a “culinarily adventurous” phase in my early 20s. My kitchen arsenal consisted of a single pot, a questionable non-stick pan, and a fierce determination to not live on instant noodles. One particularly broke (but hungry) evening, I stared into my near-empty fridge: a few frozen chicken tenders, the last of a jar of honey mustard, and a sad-looking bag of pre-shredded cabbage.

Desperation, as they say, is the mother of delicious invention. I baked the tenders, tossed the cabbage with a glug of mayo and a splash of vinegar, and piled it all into the last two tortillas I had, drowning the whole thing in that golden honey mustard. That first bite was a revelation. The hot and cold, the crunchy and creamy, the sweet and tangy—it was a symphony in a tortilla! It felt gourmet, even though it took about 15 minutes and cost pennies. That scrappy little meal became my secret weapon, and now, years (and a few more pans) later, I’ve polished it into the foolproof, family-friendly recipe I’m so excited to share with you. It’s proof that the best meals often come from a happy little kitchen accident.

Gathering Your Flavor Brigade: Ingredients & Chef Insights

Here’s the beautiful cast of characters that makes this taco magic happen. I’ve included my favorite tips and swaps so you can make it your own.

For the Quick-Pickled Broccoli Slaw:

• 1 (12 oz) bag broccoli slaw mix – This is the MVP for crunch and stealthy veggies! Chef’s Insight: I prefer broccoli slaw for its sturdier texture and milder flavor than regular cabbage, but a classic coleslaw mix works perfectly in a pinch.
• 1 cup mayonnaise – This forms the creamy base of our slaw dressing. Substitution Tip: For a lighter version, swap half with Greek yogurt. For strict keto, ensure your mayo is made with avocado oil or a keto-friendly oil.
• 2 tablespoons white vinegar – Adds the essential tang to cut through the richness. Chef’s Insight: Apple cider vinegar is a fantastic swap here for a slightly fruitier note.
• 2 tablespoons sweetener – Balances the vinegar’s acidity. Substitution Tip: This is where you customize! Use monk fruit or allulose for sugar-free/keto, regular sugar, or even a touch of maple syrup if that’s your jam.
• Salt & cracked black pepper, to taste – Never underestimate the power of seasoning. Freshly cracked pepper makes a world of difference.

For the Tacos:

• 16 frozen chicken strips (about 1.5 lbs) – Our weeknight hero. Chef’s Insight: For maximum crunch, I’m an air-fryer evangelist. It makes them impossibly crispy. For low-carb/keto, seek out grilled chicken strips or use shredded rotisserie chicken.
• 1 cup honey mustard sauce – The star of the show! Chef’s Insight: Store-bought is totally fine (choose sugar-free for keto), but my 2-minute homemade honey mustard is next-level and lets you control the sweetness and tang.
• 8 taco-size tortillas – The vessel for deliciousness. Substitution Tip: The world is your oyster! Use flour, corn, keto-friendly wraps (like Mission Carb Balance or almond flour tortillas), or even crisp up some lettuce leaves for a taco salad bowl.

Let’s Build Some Tacos: Your Step-by-Step Roadmap

Follow these simple steps, and you’ll have dinner on the table faster than you can say “second helping.” I’ve sprinkled in my favorite hacks to make it even smoother.

1. Make the Slaw First (Let it Mingle!). Dump your broccoli slaw into a large mixing bowl. In a separate small bowl, whisk together the mayonnaise, vinegar, sweetener, salt, and pepper until it’s smooth and happy. Pour it over the slaw and use tongs or two big spoons to toss everything until every shred is lovingly coated. Chef’s Hack: Cover the bowl and pop it in the fridge right now. This 15-minute rest time is GOLD. It allows the flavors to get to know each other and the vinegar to slightly soften the slaw, making it more tender and delicious. It’s the secret to a slaw that tastes like it’s been working on its flavor all day.
2. Cook the Chicken to Crispy Perfection. While the slaw chills, cook your chicken strips according to the package directions. My preferred method? The air fryer at 400°F for about 10-12 minutes, shaking halfway. They come out ridiculously crispy without needing much oil. If using pre-cooked grilled chicken or rotisserie chicken, just warm it through in a skillet or the microwave. Chef’s Hack: Once the strips are cooked, let them rest on a wire rack for a minute or two. This keeps the bottom from getting soggy, preserving that precious crunch.
3. Warm Your Tortillas Like a Pro. Cold tortillas are a taco tragedy. We must warm them! You have two great options: 1) Skillet Method: Heat a dry skillet or griddle over medium heat. Warm each tortilla for about 20-30 seconds per side until soft and pliable, with a few golden spots. 2) Steam Microwave Method: Stack the tortillas, wrap them in a barely damp paper towel, and microwave for 15-30 seconds. The steam works wonders. Chef’s Insight: Keep them warm by wrapping the stack in a clean kitchen towel inside a tortilla warmer or a bowl.
4. The Grand Assembly & Feast! Now for the fun part. On each warm tortilla, place two chicken strips (or a hearty scoop of warmed chicken). Top with a generous mound of that chilled, crunchy slaw. Finally, drizzle (or dunk!) with that glorious honey mustard sauce. I like to serve the extra sauce on the side because… well, why not? Serve immediately and listen for the happy crunch sounds.

How to Serve These Beauties: Beyond the Plate

Presentation is part of the fun! Ditch the formal dinner plates and create a vibrant, interactive taco bar. Pile the warm tortillas in a cloth-lined basket, put the chicken strips in a big bowl, the slaw in another, and the honey mustard sauce in a little pitcher or jar. Let everyone build their own masterpiece—it’s a surefire hit for family dinners or casual gatherings with friends.

For sides, keep it light and fresh to complement the rich tacos. A simple bowl of tortilla chips with salsa and guacamole is classic. A quick black bean and corn salad or some fresh watermelon cubes in the summer are perfect. And don’t forget the drinks! A light lager, a crisp white wine, or a big pitcher of sparkling agua fresca with lime completes the fiesta vibe.

Make It Your Own: Flavor Twists & Swaps

This recipe is a fantastic template. Play with it!

• Buffalo Blue Cheese Twist: Swap the honey mustard sauce for buffalo sauce. Add crumbled blue cheese or a blue cheese dressing to the slaw (thin with a little milk if needed). Instant game-day tacos!
• Asian-Inspired Fusion: For the slaw dressing, use mayo, rice vinegar, a dash of soy sauce (or coconut aminos), and a touch of sesame oil. Top tacos with chopped peanuts and cilantro.
• Everything Bagel Chicken: Coat your chicken strips in “everything bagel” seasoning before cooking. Use a creamy dill sauce instead of honey mustard.
• Fully Loaded Nacho Style:Skip the tortillas and pile everything onto a sheet pan of tortilla chips. Add shredded cheese and broil for a minute for epic nachos.
• Pescetarian Option: Replace chicken with crispy beer-battered or panko-crusted fish sticks for a fantastic fish taco variation.

Beau’s Kitchen Notes: The Evolution of a Taco

This recipe has been on quite a journey from my broke-college-kid kitchen to Feastical. The biggest upgrade was absolutely the slaw. I learned that letting it sit isn’t lazy—it’s essential. It transforms from a mayo-coated pile into a cohesive, flavorful side. Another funny lesson: my son used to meticulously pick out every single shred of slaw. So, one night, I blended the slaw dressing until completely smooth before tossing. The color was still there, but no identifiable “veggie strands.” He ate three tacos and declared them his favorite. Sometimes, the chef’s greatest hack is a little harmless deception. Now, I make it both ways depending on my audience!

Your Questions, Answered: Taco Troubleshooting 101

Q: My slaw got watery after sitting. What happened?
A: This is common, especially if made hours ahead. The salt draws moisture from the veggies. The fix is easy: right before serving, give it a good stir and drain off any excess liquid in the bottom of the bowl. You can also salt it just 15 minutes before serving for peak crispness.

Q: Can I make any part of this ahead of time?
A> Absolutely! The slaw dressing can be mixed and stored in the fridge for 3 days. The slaw itself is best mixed 15 minutes to 2 hours ahead. Cooked chicken strips will keep for 3-4 days. Assemble tacos just before eating to keep tortillas from getting soggy.

Q: Help! My tortillas keep cracking when I fold them.
A> They’re not warm/steamed enough! A cold tortilla will crack. Ensure your skillet is hot, or your paper towel is damp for steaming. Also, don’t overfill them—give them a fighting chance to fold.

Q: What’s the best keto-friendly tortilla?
A> Mission Carb Balance tortillas are widely available and work great. For a more whole-food option, look for tortillas made with almond flour or coconut flour. Always check the net carbs on the label to fit your macros.

Honey Mustard Chicken Tacos : Easy Weeknight Dinner with Low Carb & Keto Option

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Need a fast dinner that feels fun, filling, and a little different from the usual taco routine? These Honey Mustard Chicken Tacos are the answer. Crispy chicken, creamy sweet-tangy sauce, and crunchy broccoli slaw come together in warm tortillas for a meal that’s quick, flexible, and family-friendly. Perfect for busy nights when you want maximum flavor with minimal stress.

---

Ingredients

Scale 1x2x3x

For the chicken

• 16 frozen crispy chicken strips (about 1.5 lb)
  or cooked grilled chicken for a lighter option

For the honey mustard sauce (quick homemade)

• 1/2 cup mayonnaise

• 3 tablespoons mustard (yellow or Dijon)

• 2–3 tablespoons honey

• 1 teaspoon lemon juice or vinegar

• Pinch salt

For the broccoli slaw

• 1 (12 oz) bag broccoli slaw mix (or coleslaw mix)

• 1 cup mayonnaise

• 2 tablespoons white or apple cider vinegar

• 2 tablespoons sugar or sweetener

• Salt and black pepper to taste

For serving

• 8 taco-size tortillas (flour or corn)

• Extra honey mustard for drizzling

---

Instructions

• Make the slaw

  • In a bowl, whisk mayo, vinegar, sugar/sweetener, salt, and pepper.

  • Add broccoli slaw and toss well to coat.

  • Refrigerate while you prepare the rest (at least 15 minutes for best flavor).

• Cook the chicken

  • Bake or air-fry chicken strips according to package directions until hot and crispy.

  • Let rest 2 minutes so the coating stays crunchy.

  • Slice into bite-size pieces if large.

• Mix the honey mustard

  • Stir mayonnaise, mustard, honey, lemon juice, and salt until smooth.

  • Adjust to taste — more honey for sweeter, more mustard for tangier.

• Warm the tortillas

  • Heat in a dry skillet 20–30 seconds per side, or microwave wrapped in a damp paper towel for 20 seconds.

• Assemble the tacos

  • Add chicken to each tortilla.

  • Top with a generous scoop of slaw.

  • Drizzle with honey mustard sauce.

  • Serve immediately.

Notes

• Chill the slaw first — even 15 minutes improves flavor and texture.

• Air fryer = extra crunch for chicken strips.

• Don’t overfill tacos or they’ll split when folded.

• Make it lighter by using grilled chicken and half yogurt/half mayo in the slaw.

• Great for taco bars — let everyone build their own.

Nutritional Breakdown (Because Knowledge is Power!)

Important Note: The following is a general estimate based on using regular flour tortillas, mayonnaise, and sugar. Numbers will vary dramatically with substitutions.

Per Serving (2 tacos): Approximately 828 calories, 45g fat, 70g carbohydrates, 6g fiber, 16g sugar, 35g protein.

For Low-Carb/Keto Version (using keto tortillas, sugar-free sauce, and grilled chicken): Approximately 550 calories, 38g fat, 12g net carbs, 40g protein. Always calculate with your specific brands for the most accurate macros.

This dish is a good source of protein from the chicken. The broccoli slaw provides vitamins C and K, along with fiber, especially if you use the broccoli slaw mix. Using whole-grain or high-fiber tortillas can further boost the fiber content. Remember, the beauty of this recipe is its adaptability to meet your nutritional goals!

The Last Bite: Your New Weeknight Champion

And there you have it—your new secret weapon for winning weeknights. These Honey Mustard Chicken Tacos are more than just a quick meal; they’re a reminder that delicious, satisfying food doesn’t have to be complicated or time-consuming. It’s about taking simple, available ingredients and combining them in a way that brings a little joy to the table.

I hope this recipe finds its way into your regular rotation, adapting and evolving with your family’s tastes. Give one of the fun variations a try next time, or stick with the classic that never fails. Most importantly, have fun with it! Cooking should feel like a warm hug, not a chore.

Did you make these? I’d love to see your creations! Tag me @feastical on social media so I can share in your taco triumph. Now, go forth and conquer that dinner hour. You’ve got this.

With love and a full plate,
Beau

Save This Recipe for Later!