In a large mixing bowl, combine the broccoli slaw mix with keto mayonnaise, white vinegar, sweetener, pink salt, and cracked black pepper. Stir well to combine and refrigerate for about 15 minutes.

Cook the frozen chicken strips in a preheated oven at 425°F (220°C) for 15-20 minutes until golden brown and crispy. Let cool briefly.

Warm the keto tortillas on a skillet over medium-high heat for about 30 seconds on each side until soft and pliable.

To assemble, take a warmed tortilla, place two cooked chicken strips in the center, top with chilled broccoli slaw, and drizzle with keto honey mustard sauce.

Serve the assembled tacos immediately while warm, adding extra toppings as desired.