In a large mixing bowl, combine the broccoli slaw mix, keto mayonnaise, white vinegar, monk fruit sweetener, pink salt, and cracked black pepper. Stir well until all ingredients are fully coated and the mixture is creamy and colorful. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.

Cook the frozen chicken strips according to the package instructions until golden brown, about 20 minutes at 400°F (200°C), flipping halfway through. If using rotisserie chicken, warm it through in a skillet for about 5-7 minutes.

Heat a skillet over medium-high heat and warm the keto tortillas for about 30 seconds on each side until soft. Alternatively, microwave stacked tortillas wrapped in a damp paper towel for 15-30 seconds.

Assemble your tacos by placing 2 cooked chicken strips on each warmed tortilla, topping generously with chilled broccoli slaw mix, and drizzling with keto honey mustard sauce.