Phil Vickery served up tasty Mexican tacos in three ways – pulled chicken tacos, Coconut prawn tacos and a vegetarian Sweet potato and re-fried bean tacos – on This Morning.

The ingredients for his pulled chicken tacos are: 2 tbsp oil, 1 red onion, finely chopped, 2 cloves garlic, finely chopped, ¼ tsp dried chilli flakes, 150ml chicken stock, 1 tsp smoked paprika, 1 tbsp heaped tomato puree, 2 large ripe tomatoes, finely chopped, Salt and pepper and 2 slow roasted chicken legs, warm, not overcooked or dry (I tend to pot roast for this dish).

For the coconut prawn tacos: 12 king prawns, butterflied, 2 tbsp cornflour, 2 eggs lightly beaten, 250g desiccated coconut, lightly toasted, 250g panko breadcrumbs, 2 tbsp oil, 1 small red onion, very finely chopped, 2 tbsp finely chopped ginger, 2 cloves garlic, finely chopped, ¼ tsp dried red chilli flakes, 4 tbsp sherry vinegar, Juice 3 limes, 150ml orange juice, Pinch fish stock cube, salt and pepper.

For the sweet potato and refried bean tacos: 1 red onion, sliced very thinly, 6 tbsp cider vinegar, Salt and pepper, 4 tbsp any oil, 1 red onion finely chopped, ¼ tsp dried red chilli flakes, 3 cloves garlic, finely chopped, 2 small sweet potatoes, peeled and finely chopped, ½ veg stock cube, 50mls water, Salt and pepper, 4 tbsp fresh coriander, 200g refried beans (canned is fine), warm, Finely shredded Iceberg or Romaine lettuce, 1 small avocado, finely chopped, Sour cream and 4 wheat tacos.