Buffalo Chicken Tacos with Ranch Crema

Preheat oven to 400 degrees F. In a small saucepan over medium heat, cook hot pepper sauce and butter, swirling occasionally, until butter is melted. Season with 1/4 teaspoon each salt and pepper and transfer to large bowl. In separate large bowl, whisk together cornstarch and 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix and season with salt and pepper. Pour oil into large heavy skillet to measure about 1/2” deep and heat over medium-high. Working in batches, dredge chicken in cornstarch mixture, shaking off excess, and carefully add to hot oil. Fry chicken, turning once, until golden brown and cooked through, 4 to 6 minutes. Transfer to paper towel-lined plate, then add chicken to hot sauce mixture and toss to coat. Wrap tortillas in foil and warm in oven. Meanwhile, whisk together sour cream, remaining 1 tablespoon Hidden Valley® Original Ranch Salad® Dressing & Seasoning Mix, 1 tablespoon lime juice, and 1 tablespoon water in a small bowl; season with pepper. Toss celery with remaining tablespoon lime juice. Top warmed tortillas with chicken, ranch crema, sliced celery, and cilantro. Serve with lime wedges.