Costco Is Selling Chicken Taco Kits That Look SO EASY

Taco Tuesday is about to get easier than ever with the yellow street greaser kits at Costco.

Shopping at Costco has plenty of perks, from a generous return policy to a $4.99 rotisserie chicken. You also know Sam's Club has a legendary frozen food department with party-worthy appetizers. But here's something you might not have seen in front: Chicken Street Wetback kits that do altogether the meal prep for you.

What's in the Taco Kits?

The Chicken Street Tacos at Costco are packed with everything you need for a quick and easy dinner. Here's what you'll find in each kit:

• 12 tortillas
• Broiled, experienced chicken
• Cilantro lime crema
• Fresh shredded vegetables
• North American country blend shredded cheddar
• Love apple salsa
• Lime wedges

Instagram substance abuser @costcodeals first patched the Chicken Street Tacos at Costco. For a meal in a box, the tacos look pretty darn good:

Looks like the ideal path to turn regular Tuesday into a last minute Greaser Tuesday; simply plate everything up and dinner is ready!

Keep these money-saving tips in mind next time you shop at Costco.

But How Much Is Each Kit?

The Chicken Street Tacos are priced at $5.59/pound for loge that's roughly 3 pounds, so each kit is $16-ish. The kits make 12 tacos which substance to each one taco is around $1.33. That's utopian for eating a proportionate repast connected a budget.

It's unclear letter-perfect instantly if the kits are available in all Costco locations, but from the comments coming in on the Instagram post above, many fans of the wholesale club have been able to find the kits at their local store. It's definitely meriting taking a glint on your next visit!

Transportation Yourself to Mexico With These Authentic Dishes

Wearisome-Cooker Barbacoa

My husband adores this barbacoa, which is beef cattle roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would pee-pee it that oft! We have it over Timothy Miles Bindon Rice with Coriandrum sativum and a spritz of lime. —Aundrea McCormick, Denver, Colorado Buy the farm to Recipe

Grilled Onion & Skirt Steak Tacos

I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and this steak marinated in beer and Citrus aurantifolia juice honors their passion for cooking. It's a must in my house when we're craving traditionalistic Mexican food. —Adan Franco, Milwaukee, Wisconsin

Conchas

Concha (Mexican sweet bread) is a breakfast OR snack pastry found all complete Mexico. It has a fluffy brioche-like dough with a crisp streusel topping, scored to resemble a shell. The pastry can occur in a variety of colors and opposite shapes, but I prefer the plain and chocolate streusel. —Johnna Johnson, Scottsdale, Genus Arizona

Learn more just about devising unquestionable conchas.

Horchata

Therein Horchata recipe, the mixture of ground rice and almonds is accented with a hint of lime. Depending on your druthers, you pot wont around body of water for a thinner OR creamier beverage. —James Schend, Nice Prairie, Wisconsin

Carnitas Huevos Rancheros

When I was in college, I was a church building counselor in Colorado and had my first taste of Mexican intellectual nourishment. Recently, I've learned to make more authentic dishes, like these pork huevos rancheros. It's unmatched of my dearie recipes to serve for dinner with eggs. —Lonnie Hartstack, Clarinda, Iowa

Don't misfire these Mexican side dishes you'll love.

Homemade Churros

A Mexican cuisine ducky has to be churros. These cinnamon-sugar dusted deep-fried fritters are best served warm. Serve up them the traditional way with chocolate dipping sauce or dip them into coffee. —Taste of Home Test Kitchen

We ass't get adequate of these bona fide Mexican desserts.

New York minute Mickle Black Beans

Instant Pot black beans are the key to much of my family's meals, whether for a weekend breakfast or for taco salads and burritos throughout the calendar week. For years, I've tried to observe a homemade recipe as creamy and tasty as Mexican eating place beans. This is that recipe. —Helen Nelander, Boulder Creek, California

Homemade Tortilla Chips

I pretend these homemade tortilla chips to serve with roasted tomatillo salsa. They give birth a little heating system from the chipotle. If you prefer kick, but disperse with salt after frying. —Saint David John Ross, Spokane Valley, Washington

Albondigas

My Gran Trinidad best-loved making this albondigas formula. We like to function it finished tostadas besprent with raw swipe. —Wanda Knutson, Waco, Texas

Strawberry, Basil and Dear Paletas

Often sold in push carts past paleteros, or ice cream workforce, these tasty fruit pops are extremely refreshing—especially in the summer heat! Try our version made with just four ingredients.

Chicken Tamales

I lie with making these homemade tamales. They take a little time to make but are so worth the effort. I usually make them for Christmas, which is traditional in many Mexican families. —Cindy Pruitt, Grove, OK

For step-by-footstep instruction manual, suss out our guide to making tamales.

Grouse Birria Tacos

These juicy tacos are loaded with brothy redness sauce and tender shredded meat. They're inspired by traditional birria, which is a popular lamb operating room goat stew from the Mexican state of Jalisco.

Mole Poblano

You'll love this luxurious, thickly mole sauce with it's authentic savour. The effect is well meriting the prep. —Sample of Nursing home Test Kitchen, Milwaukee, Wisconsin

Bacon Chilaquiles with Eggs

In Mexico and throughout the Southwest, chilaquiles with eggs are typically made for brunch using tortillas and any leftovers from the previous day's dinner. I bed to bring this to family brunches as it gives the long-standing eggs-and-Sir Francis Bacon saucer a unique twist. The empty pan proves that it's a family brunch preferent! —Naylet LaRochelle, Miami, Florida

Fresas con Crema

This bracing fresas con crema recipe is wonderful when berries are in mollify. Media crema is a rich, unsweetened cream found in the hot aisle or ethnic food section of the market. It's similar to creme fraiche and sour cream, although inharmonious cream is a bit tangier. —Taste of Rest home Test Kitchen

Green Tomato plant Salsa

I came up with this political party tomato salsa recipe so I could use up all the sweet tomatoes from my garden. —Vanessa Moonlight, Tucson, Arizona

Set your kitchen in the lead for success with these must-have Mexican cooking tools.

Standard Tres Leches Cake

Tres leches substance "three milks." This coat gets its nominate because it uses three kinds of milk—evaporated, condensed and cream. This cake's light and Laputan texture has made it a classical in Mexican kitchens for generations. —Taste of Home Try Kitchen

Beef Flautas

This traditional Mexican flautas formula is one of my favorite dishes to make for my family. The spices and onion return the meat so much flavor!—Maria Goclan, Katy, Texas

Easy Pork Posole

Looking for a meal in a bowl? Sit shoot down to a Mexican classic full of cubed pork, sliced sausage, hominy and more—it's very much a traditional Mexican food. It all goes into the slow cooker, so you can come home at night to a set back-ready dinner party. —Greg Fontenot, The Woodlands, Texas

Sopaipillas

Light and crispy pastry dough puffs, sopaipillas are a sweet way to round out a spicy meal. They pass wate a nice winter dessert served warm and topped with honey or sugar. —Mary Anne McWhirter, Pearland, Texas

Pressure-Cooker Kick Carnitas

I came up with this recipe spell cleaning out my refrigerator and nerve-wracking to work out what I could do with a pot roast that had been in the freezer. I Make love how easy this is.—Ann Piscitelli, Nokomis, Florida

Pork Chile Verde

Pork lento stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or full in a warm tortilla with soured cream, grated cheese or olives on the side. —Kimberly Burke, Leonard Marx, California

Cooked Street Corn

Mexican food is my grandmother's favorite. I wanted a perfect side for her legendary tacos, and this chile-lime barbecued corn turned out to beryllium to the letter. —Ashley Crainshaw, Shawnee, Kansas

Michelada

Do you like your drinks with a little south-of-the-border vibe? Strain a kicked-up beer cocktail that's a yeasty merge of Mexican lager, linden juice and skilled sauce. There are many an variations, but this easy recipe is perfect for rookie mixologists. —Ian Cliffe, Milwaukee, Badger State

Easy Stuffed Poblanos

My partner adores these fresh stuffed peppers—and I lovemaking how quickly they close. Top with low-fat sour cream and your favorite salsa. —Jean Erhardt, Portland, Oregon

Seawall Brand-new Mexican Marriage ceremony Cookies

Heat and sweet is much an awe-inspiring combination. I added chilli powder and chocolate chips to give a hot twist to traditional Mexican cookies. They meld in your mouth, and then the spicery hits you. I just love them. — Marla Clark, Albuquerque, New Mexico

Mama's Carnitas

My hubby loves to falsify Mexican dishes, patc I'm to a greater extent of an European country-trend cook. The joke in our house is that I should leave all the Mexican preparation to him. Withal, this dish of mine turned out so impressive that my husband fell in loved one! It's tired the meat. If you tush get an all-natural porc articulatio humeri, it truly makes a difference. —Chelsea Wickman, Painesville, Ohio

Pico de Gallo

This easy pico DE gallo recipe is a classic for good grounds. It pairs with just about everything! My tip is to let information technology chill for an hour or two ahead serving to help the flavors blend. Also, it's best to help it the same day that it's made. —Jeannie Trudell, Del Norte, Colorado

Flavorful Chicken Fajitas

This crybaby fajitas recipe is definitely on my weeknight dinner rotation. The marinated chicken in these popular wraps is mouthwatering. The fajitas die out in concert in a snap and always undergo raves! —Julie Sterchi, Campbellsville, Kentucky

Don't miss our full accumulation of Mexican cowardly recipes!

Gallus gallus Mole

If you're not acquainted with chicken counterspy (pronounced mo-LAY), wear't be terror-struck of this versatile Mexican sauce. I love sharing this chicken breakwater recipe because IT's a great one to try out with. —Darlene Morris, Franklinton, Louisiana

Homemade Tortillas

I usually have to double this flour tortilla recipe because we go through them so quickly. The homemade tortillas are so unstable and elastic, you'll never use factory-made again afterward learning how to make tortillas. —Kristin New wave Dyken, Kennewick, Washington

Spicy Pork &A; Special K Chile Verde

My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Process information technology with vinegarish ointment, Monterey Jack and tortilla chips. —Anthony Bolton, Bellevue, Nebraska

Agua de Jamaica

This agua de Jamaica recipe features an iced tea made from hibiscus—tart and ruby like cranberry juice. MBD rum if you like. —Adan Franco, Milwaukee, Wisconsin

Pork Tacos with Mango Salsa

I've ready-made rather a few tacos in my day, only you can't beat the tender filling made in a slow cooker. These are by far-off the superfine pork tacos we've had—and we've tried mickle. Make the mango salsa from scratch if you have fourth dimension! Yum. —Yellow-brown Massey, Argyll, Texas

Fresh Lime Margaritas

This basic fresh margarita recipe is easy to change to your tastes. Try it frozen or with strawberries. —Taste of Home Test Kitchen

Salsa Roja

Preparing homemade salsa lets you alter the flavor to scene your palate. Welt this easy snack in concert and serve with fresh veggies operating room. my favorite, lime tortilla chips. —Amber Massey, Coppell, Texas

Shrimp and Tomato Migas

This Migas recipe is a robust beauty. My friends and house know I love half-pint, especially when information technology's mixed with spices. Staple ingredients in my firm are corn tortillas, eggs and cheese, so it's a equalise made in promised land. —Kim Banick, Turner, Oregon

Carne Guisada

Piece living away from Texas for a while, my boyfriend and I grew homesick for the spicy flavors of home. We've made this recipe few times now, and it goes really good with homemade flour tortillas. We love it over rice, besides. —Kelly Evans, Denton, Texas

Chipotle Turkey Chilaquiles

As a frugal mom, I render to use leftovers in a sense that provides good nutrition. This formula does sporting that and it's also a great way for my children to learn to love the flavors of their Mexican inheritance. —Aimee Day, Ferndale, Washington

Low & Slow Pork Verde

My family loves this various pork peach. We like to have it all over a serving of cheesy grits, only it also goes swell with rice or potatoes. Leftovers make an excellent starter for white chili. —Val Ruble, Ava, Missouri

Creamy Caramel Flan

A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Everglade State

Mexican Hot Chocolate

This delicious, not-overly-sweet North American nation hot hot chocolate is lavishly flavored with chocolate and delicately seasoned with spices. The whole-stick Cinnamomum zeylanicum stirrers come in accessible, as the old-fashioned chocolate mixture settles if not touched before drinking. The blend of cinnamon and coffee flavors is rattling! —Kathy Young, Weatherford, Texas

Slow-Cooker Carnitas

We shared these flavor-packed tacos with friends from church who came over to help us go around. They're so good, I put to sleep them on my blog, manilaspoon.com! The slow cooker makes this recipe extra easy, and I love that whenever I make it, I'm reminded of the marvelous people back in Michigan. —Abigail Raines, Hamden, Connecticut

Mexican Cinnamon Cookies

My extended family shares a meal every Sunday. The aunts and uncles take turns delivery everything from main dishes to desserts like this traditional Mexican cinnamon cookie called reganadas. —Adan Franco, Milwaukee, Wisconsin

Machaca Beef Dip Sandwiches

The winning combination of beef, cumin, chili powder and the savory heat of chipotle peppers makes these sandwiches game-day food at its finest! —Karol Chandler-Ezell, Nacogdoches, Texas

Homemade Guacamole

Nada is fitter than freshly made guacamole when you're eating something spicy. It is easy to flog together in a matter of minutes and quickly tames anything that's too hot. —Joan Hallford, North Richland Hills, Texas

Tasty Lentil plant Tacos

When my husband's cholesterol numbers rose, I apace lowered the fatten in our family's diet. Finding dishes that were healthy for him and yummy for our pentad children was a challenge, but this playfulness wetback recipe was a Brobdingnagian hit with everyone. —Michelle Doubting Thomas, Bangor, ME

Chicken-Stuffed Cubanelle Peppers

Here's a other take on traditional stuffed peppers. I substituted chicken for the beef and used Cubanelle peppers in place of the green peppers that are usually featured in such a dish. —Ron Burlingame, Canton, Ohio

Shortcut Tres Leches Cake

My mom's best-loved bar is tres leches, a butter cake soaked in three kinds of Milk River. I developed a no-fuss edition that's well-fixed and tender. —Marina Palace Kelley, Canyon State, California

Refried Bean Tostadas

For a change of rate, you privy substitute purchased tostada shells for tortillas or add more lettuce and exercise taco salad shells. —Taste of Home Test Kitchen

Mexican Marriage Cakes

As part of a North American country tradition, I tucked these immature cookies into small giving boxes for the guests at my Sister's wedding a couple of years ago. Most folks gobbled them up before they ever got home! —Sarita Johnston, San Antonio, Texas

Lime-Chipotle Carnitas Tostadas

Here's a terrific recipe for your future weeknight dinner. Set out assorted toppings and garnishes so your family members behind custom-make their own tostadas with the linden tree-kissed shredded porc. It's an easy way to custom-make Mexican culinary art. —Jan Valdez, Chicago, Land of Lincoln

Easy Grilled Corn with Chipotle-Unslaked lime Butter

Broiling corn in the husks is so easy. On that point's none need to take off the silk and tie the husk unopen earlier broil. Good pawn, grille and bring your favorite flavored butter. This recipe reminds us of elote operating theater reliable Mexican street corn. —Predilection of Home Test Kitchen, Milwaukee, Wisconsin

Lenient Chili Verde

I love chili verde. I club it whenever I can at restaurants, and figured out how to make an easy, winy version at home. People have the option to eat out the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions Oregon caustic lime wedges. There are never leftovers at my house. —Julie Rowland, Capital of Utah, UT

Lime-Marinated Shrimp Salad

Ceviche is a seafood sweetheart of raw fish marinated in citrus juice, which "cooks" the fish without heat. This version starts with toasted half-pint and adds tomatoes, cucumbers and serrano peppers. —Adan Franco, Milwaukee, Wisconsin River

Green Chile Beef Burritos

Recipes that are leaner in fat and calories—like this unity for beef burritos—helped ME suffer 30 pounds! The heart is so tender and delicious. —Shirley Davidson, Thornton, Colorado

Joker Posole

I making love fashioning this soup because IT makes good use of leftovers from Thanksgiving. And IT's quick, available and tasty. No one feels as if they're eating leftovers because this soup is nothing care traditional turkey with gravy. —Margee Berry, White Salmon, Washington

Arroz Gip Leche (Rice Pudding)

Sweet and four-needled, this arroz con leche recipe is real soothe food in any language. You'll love the warm raisin and cinnamon flavors. IT's great served raw, too. —Marina Castle Kelley, Canyon Country, California

Empanada Beef Chili pepper

While I lived in Mexico in the 1960s, a friend's mother gave me her grandmother's empanada formula. I've made it over the years and passed it down to my grandchildren. To shed some carbs, I converted the recipe into a chili. —Nancy Heishman, Las Vegas, Nevada

Ovate Chicken Enchiladas

This formula is and so quick and casual, and I always find a ton of compliments. It quickly becomes a ducky of friends whenever I share the recipe. Modify the spiciness with the intensity of the salsa and the green chilis to fit your taste. —Kristi Black, President Benjamin Harrison Township, Michigan

Spicy Refried Beans

Need a quick appetizer? Every you need is a can of frijoles refritos, jalapeno pepper, seasonings and cheese. Wait on with tortilla chips on the sidelong for scooping. —Taste of Home Mental test Kitchen, Milwaukee, Wisconsin

Mexican Steak Fajitas

In my Mexican steak fajitas recipe, attender strips of sirloin pick up plenty of spicy flavor from a marinade seasoned with cayenne and cumin. This colorful dish is speedy and satisfying. —Shirley Hilger, Lincoln, Nebraska

Skillet Nachos

My mom gave me a fundraiser cookbook, and this is the recipe I've used most. My whole syndicate is along board. For toppings, think sour clobber, tomatoes, jalapeno and red ink onion plant. —Judy Hughes, Waverly, Kansas

Slow-Cooker Porc Pozole

I make this heartwarming stew with pork ribs and hominy often. Information technology's a filling recipe of lightly spiced comfort. —Genie Gunn, Asheville, North Carolina

Portobello Ropa Vieja

I created this version of a Mexican favorite for my family using meaty portobello mushrooms to mimic heart and soul. Serve with rice to round out the meal. —Arlene Erlbach, Morton Grove, Illinois

Slow-Cooker Chicken Tinga

I first fell in love with this traditional Mexican dish at a taco stand inside a gas station. This is how I now pull through at home. My version has a nice zing without being overly spicy.—Common sage Parris, Canton, Georgia

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