Make the tzatziki by combining Greek yoghurt, grated cucumber, chopped dill, lemon juice, grated garlic, and salt in a bowl. Mix well and set aside.
Prepare the sumac tomato salad by adding cherry tomatoes, chopped parsley, mint, thinly sliced red onion, olive oil, sumac, and salt to a bowl. Toss to combine.
Cook the frozen chips in an air fryer at 200°C for 14–16 minutes, shaking halfway through, until golden and crisp.
In a large bowl, combine minced beef, finely diced red onion, minced garlic, dried oregano, ground paprika, salt, cumin, cinnamon, and chopped parsley. Mix well using your hands. Divide the mixture into 8 portions.
Place one portion of the beef mixture onto each corn tortilla and press firmly, spreading the meat evenly to the edges.
Heat a large frying pan over medium–high heat. Place each tortilla meat-side down and cook for 2–3 minutes until browned and crispy. Flip and cook for another minute until the tortilla is golden.
Assemble the tacos by spreading a generous spoonful of tzatziki onto each taco. Top with crispy chips and sumac tomato salad. Serve immediately.