In a large mixing bowl, combine the broccoli slaw mix, keto mayonnaise, white vinegar, sweetener, pink salt, and cracked black pepper. Mix thoroughly until the ingredients are well combined. Cover the bowl with plastic wrap and refrigerate for about 20 minutes to let the flavors meld and the slaw crisp up.

While the slaw is chilling, cook the frozen chicken strips according to the package directions, usually baking at 400°F (200°C) for 15-20 minutes. Flip them halfway through to achieve golden-brown crispiness. Once cooked, let them cool for a minute before slicing them into manageable pieces for your tacos.

Heat a large skillet over medium-high heat. Warm each keto tortilla in the skillet for about 30 seconds on each side until they're pliable and slightly toasted. Alternatively, you can microwave them wrapped in a damp paper towel for 15-30 seconds.

To assemble the tacos, lay out the warmed tortillas on a clean surface. Place two chicken strips in the center of each tortilla, and generously pile on the refrigerated broccoli slaw. Drizzle your desired amount of honey mustard sauce over the top.

Serve the assembled Honey Mustard Chicken Tacos immediately while they are warm and fresh. You can add your favorite toppings, such as avocado or extra slaw, to personalize each taco.