Add the chicken to a Ziploc bag, sprinkle buffalo seasoning over and coat the chicken with seasoning. Let sit for 30 minutes, or up to 1 day.

If you are making the blue cheese dressing yourself, whisk the sour cream and buttermilk until smooth. Add vinegar, salt, and pepper. Whisk until smooth. Fold in blue cheese, dill, and parsley. Transfer to a container. This keeps for a week in the fridge.

To make the tacos, heat a skillet over medium-high heat, add olive oil to pan. Add chicken and cook until cooked through, about 6 to 8 minutes. Meanwhile, add butter, hot sauce, vinegar, honey, salt and pepper to a saucepan. Heat until the butter is melted and whisk until smooth. Toss chicken with buffalo sauce.

Heat the tortillas and assemble tacos. Layer tortilla with shredded lettuce, cheese, celery, carrots, chicken, and blue cheese dressing. Serve with a cold beer. And some napkins.