Make the blue cheese sauce by combining all the ingredients into the blender and blending to combine. Chill while you prepare the shrimp.

First make the dry mixture by combining the all purpose flour, rice flour, and cornstarch in a bowl. Portion off one cup of this to use as dredge for the shrimp. To the remaining dry mixture add the Salt Pepper + Three Chiles seasoning and the beer. Whisk to combine.

Heat 1 quart of oil over medium high heat in a large high sided skillet. When the oil is ready, coat the shrimp and fry them a few at a time.  Coat the shrimp by first tossing in the dry dredge and then dipping into the beer batter. Carefully lower into the hot oil and cook for just 2 minutes or until the beer batter is golden brown.

In a small saucepan or skillet, heat the buffalo sauce, honey, and butter. Toss the fried shrimp in the buffalo sauce then build you tacos.

Add the shrimp to the tortillas and drizzle on the blue cheese sauce and top with lettuce and tomatoes.