Directions

1. Rinse fillets; pat dry with paper towels. Rub fillets evenly with half the minced garlic, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Drizzle with 2 tablespoons of the lime juice.
2. Coat grill rack with nonstick cooking spray. Preheat grill to medium (300°F to 350°F). For the salsa, cut poblanos in half; remove and discard seeds. Place on grill, cut side down. Grill 5 to 7 minutes or until skin is charred and blistered. Remove from grill; peel and discard skin.
3. Chop poblanos and place in a medium bowl. Add tomatoes, avocado, cilantro, onions, and remaining lime juice, minced garlic, salt and pepper; toss gently. Set aside.
4. Raise grill heat to medium-high (350°F to 400°F). Re-coat grill rack with nonstick spray. Grill fillets, covered, 4 to 6 minutes per side or until fish flakes easily with a fork. Transfer to a work surface, and shred fillets with 2 forks. Place in tortillas, top with salsa, and serve.