In a deep bowl, combine your chicken mince, bread-crumbs, finely chopped onion, garlic, dijon mustard, parsley leaves, tandoori masala/chilly powder, egg, salt and pepper. Mix well.
Refrigerate the mixture for 30 minutes. This will ensure easily made chicken patties.
For making your chicken patties, heat 2 tbsn oil in a frying pan.
With hands greased with oil, form round patties out of the chicken mixture and carefully place in hot oil. Flipping once mid-way, shallow fry all the chicken patties till they are fully cooked and golden brown all over. Transfer on a plate lined with kitchen towel to soak the excess oil. Cool completely
Next, make your taco dressing! In a bowl combine your sour cream, milk and taco sesoning. Mix well and chill for 20 minutes. Set aside.
To make your tacos, pre-heat your oven to 200 degrees C.
Line hard taco shells into an 8x8 greased baking dish.
Bake for 10-15 minutes till the tacos turn light brown and crisp!
Finally, assemble your chicken tacos. Place chicken patties in the baked taco shells and pour over your tasty taco dressing. Also, put lettuce, tomatoes, some hot sauce, salt and pepper right before serving. Enjoy!
