Buffalo Alaska Cod Tacos

• 4 wild Alaska cod fillets, 4 ounces each
• 8 flour tortillas, 6 inch
• 1 cup celery, thinly bias-cut, with celery leaves
• 1 cup fennel, thinly bias-cut, with fronds
• 4 tablespoons chives, diced
• 1 1/2 teaspoons salt
• ¼ teaspoon pepper
• 2 tablespoons olive oil
• 1 lime, quartered, for serving

• ¼ cup "Frank’s Red Hot Original"-style hot pepper sauce
• 2 tablespoons butter
• ½ teaspoon Worcestershire
• ½ tablespoon white vinegar
• ⅛ teaspoon Chiltepin pepper or cayenne pepper (use more or less depending on spice level)
• ¼ teaspoon garlic powder
• ½ teaspoon sugar

• ¼ cup blue cheese, crumbled
• ½ teaspoon garlic, minced
• ½ tablespoon shallot, minced
• ¾ cup sour cream
• 1 tablespoon lemon juice
• 1 1/2 teaspoon sherry vinegar
• ¼ cup buttermilk
• ¼ teaspoon pepper
• ½ tablespoon salt
• ¾ teaspoon sriracha hot sauce

Melt butter in a small saucepan over medium heat until melted. Add hot sauce, vinegar, Worcestershire sauce, chipotle, garlic powder and sugar. Bring to a simmer; stir occasionally. Heat for 1-2 minutes and remove from heat; set aside.

In a medium mixing bowl, whisk together all ingredients except the blue cheese. Gently fold in blue cheese crumbles; set aside.

Thaw cod fillets if frozen. Pat dry with paper towels then season fillets with salt and pepper. Heat a large skillet over medium high heat; add add olive oil. Add fish; cook approximately 3 – 4 minutes per side or until lightly browned and cooked through.

Place fillets in a bowl with buffalo sauce then gently coat fish with sauce. Divide each fillet in half.