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Prepare the meat mixture – Add the beef or lamb mixture ingredients to a large bowl. Use your hands to combine the mixture well, so that the spices are evenly distributed. Divide into eight portions.
Prepare the tacos – Arrange the tortillas on a flat work surface. Place one portion of the meat mixture in the centre of each tortilla, then press down firmly using your fingers to flatten the meat evenly, spreading it out to the tortilla edges.
Cook the tacos – Heat half the oil in a large frying pan over medium–high heat. Place the tortillas meat-side down and cook for 2–3 minutes or until browned and crispy. Flip and cook for a further 30 seconds or until the tortilla is golden. Repeat in batches, adding more oil as needed. Keep the tacos warm in a 120°C (250°F) oven if needed.
To serve, top the tacos with a dollop of tzatziki, then add sliced tomatoes, sumac onions, a sprinkle of parsley and a few fries. Serve with lemon wedges on the side.