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In a bowl, combine the shredded chicken and buffalo sauce.
Assemble each taco by placing desired amount of chicken on one half of each corn tortilla. Be careful not to overfill - a good amount is ~2-3 tbsp. It can be hard to measure so just use your judgment!
Top with a sprinkle of celery, mozzarella cheese, and blue cheese crumbles.
In a large skillet heat oil over medium heat.
Add the tacos, cheese side down, and cook for 3-4 minutes on each side. Sometimes at first the top part of the tortillas have a hard time staying down. To assist with this, either use warmed up tortillas, or place a wood spatula on top of each one to weigh them down.
Serve with blue cheese or ranch dressing.