you're tired of your everyday meals. Try these Mexican recipes for great foods like fajitas and enchiladas. Don't forget the sour cream and guacamole! FAJITAS DE CHILES Vegetable fajitas 2 tablespoons olive oil 2 large onions, thinly sliced 2 garlic cloves, crushed 2 red peppers, thinly sliced 2 green peppers, thinly sliced 4 green chillies, seeded and thinly sliced 2 tsps chopped fresh oregano 8oz button mushrooms, sliced salt and freshly ground black pepper To serve: 12 warmed tortillas salsa and sour cream 1. HEAT the olive oil in large frying pan and then gently saute the sliced onions and garlic for about 5 minutes until they are soft and golden brown.

They should be melted and almost caramelised.

2. Add the sliced red and green peppers, chillies and oregano and stir well.

Saute gently for 10 more minutes, until cooked and tender.

3. Add the sliced button mushrooms and cook quickly for 1 more minute, stirring to mix thoroughly with the other vegetables. Season the vegetable mixture with salt and black pepper to taste.

4. To serve, spoon the sizzling hot vegetable mixture into the warmed tortillas and fold over or roll up. Serve very hot with salsa and plenty of sour cream.

Preparation: 15 minutes Cooking: 16 minutes Serves: 4 *** FAJITAS DE POLLO Chicken-stuffed tortillas 6 chicken breast fillets, skinned and boned and cut into strips 2 large onions, peeled and sliced 1 red pepper, seeded and cut into strips 1 green pepper, seeded and cut into strips 2 tablespoons olive oil 12 soft tortillas, warmed 8oz guacamole 1 pint sour cream 2 tablespoons toasted sesame seeds 1 tblespn chopped coriander For the marinade: juice of 4 limes 3 tablespoons olive oil 1 teaspoon dried oregano 1 teaspoon dried coriander 1. MAKE the marinade; combine the lime juice with the oil, dried oregano and coriander in a bowl. Add the chicken strips and stir well. Cover and leave in the refrigerator for 4 hours.

2. Put the chicken strips and marinade in a roasting pan. Cover with foil and bake in a preheated oven at 400 degrees F for 30 minutes. Bake uncovered for the last 10 minutes of the cooking time. Slice the chicken into thin strips.

3. Meanwhile, saute the onions and peppers in the oil until they are soft and melting. It does not matter if they become a little brown and caramelised.

4. Place a little of the sauteed onion and peppers on each warmed tortilla and top with some chicken. Add a little guacamole, some sour cream and sesame seeds. Sprinkle with coriander and roll up. Serve with salsa if wished.

*** TOSTADAS Fried beef tortillas 8 tortillas oil for frying l pound minced beef 2 red chillies, chopped 2 garlic cloves, crushed 1 teaspoon ground cumin 4 fl oz tomato paste 6 fl oz beef stock 1 tablespoon vinegar 2 tomatoes, skinned and chopped For serving: shredded lettuce grated cheese stoned black olives 1. FRY the tortillas in about 1 inch oil in a large frying pan until they are crisp and golden -about 1 minute on each side. Keep warm while you make the topping.

2. Put the minced beef in a clean frying pan and fry it gently in its own fat until it is cooked and browned, breaking it up as it cooks. Pour off and discard any excess fat.

3. Add the chopped chilli, garlic, cumin, tomato paste, beef stock and vinegar. Bring to the boil, stirring, and add the tomatoes. Reduce the heat and cook gently for 10-15 minutes until reduced and thickened.

4. Place a large spoonful of the meat mixture on each tostada(fried tortilla).

Top with the shredded lettuce, grated cheese and the olives.

Preparation: 20 minutes Cooking: 25-30 minutes Serves: 4 *** ENCHILADAS DE JAIBA Crab-stuffed tortillas oil for shallow frying 12 soft corn tortillas 3 pint red chilli sauce 1 lb crab meat 8 oz grated Cheddar cheese 4 oz diced Mozzarella cheese 1 small red onion, finely chopped 3 tablespoons chopped fresh coriander For the garnish: sour cream and guacamole 1. HEAT the oil in a large shallow frying pan and shallow-fry the tortillas, one at a time, over moderate heat for a few seconds until they become limp.

Take care not to overcook the tortillas - they must not be allowed to become crisp.

2. Pat the tortillas with absorbent kitchen paper and then spread each one with a little of the prepared red chilli sauce.

3. Put some crab meat on the middle of each tortilla. Sprinkle some grated Cheddar cheese and diced Mozzarella on top (reserving a little) and then add some chopped red onion. Roll up the tortillas and place them in a well-buttered ovenproof dish.

4. Pour the remaining red chilli sauce over the top of the tortillas and scatter with the rest of the cheese. Bake in a preheated over at 400 degrees F for 15-20 minutes. Garnish with chopped coriander, and serve the enchiladas with sour cream and guacamole.

Preparation: 15 minutes Cooking: 15-20 minutes Serves: 4-6 (All recipes from: Mexican Cookery)