1. Clean and trim the mushrooms. Peel and finely dice the onion.
2. Heat the olive oil in a pan and sauté the onion until translucent.
3. Add the mushrooms and fry briefly, then season with salt, pepper and cayenne pepper.
4. Dice half the cherry tomatoes. Drain the sweetcorn, rinse and leave to drain.
5. Add the diced tomatoes and half the corn to the mushrooms and cook for another 3-4 minutes, then set aside.
6. Cut the remaining tomatoes into quarters. Remove the pomegranate seeds. Cut the lime into thin slices. Finely chop the herbs. Cut the spring onions into rings.
7. Halve the avocado, remove the stone, lift the flesh out of the skin and cut into pieces. Sprinkle the avocado with lime juice.
8. For the dip, mix the yoghurt with the sour cream and mayonnaise until smooth.
9. Peel and crush the garlic. Add to the dip, season with salt and pepper and garnish with parsley.
10. Heat the tortillas briefly in a non-stick frying pan, then fill with the mushroom mixture, remaining tomatoes, sweetcorn, spring onions, lime slices, pomegranate seeds and avocado pieces.
11. Sprinkle the tacos with herbs, garnish with basil leaves and serve with the dip.
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