Prepare the Slaw: In a large mixing bowl, combine broccoli slaw mix, keto mayonnaise, white vinegar, sweetener, pink salt, and cracked black pepper. Stir until well blended, then cover and refrigerate for 15 minutes.

Cook the Chicken: Cook frozen chicken strips according to the package instructions at 400°F for 15-20 minutes until golden brown, flipping halfway through.

Warm the Tortillas: Warm keto tortillas in a skillet for 30 seconds on each side or microwave for 15-30 seconds until pliable.

Assemble the Tacos: Place 2 chicken strips in each tortilla, top with slaw mixture, and drizzle with honey mustard sauce. Repeat for all tortillas.