Rinse and pat dry fish fillets. Rub evenly with 1 clove garlic, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Drizzle with 2 tablespoons of the lime juice.
For Poblano Salsa, cut peppers in half; remove and discard seeds. Place peppers, cut side down, on grill rack coated with nonstick cooking spray. Grill over medium heat 5 to 7 minutes or until skin looks charred and blistered. Remove peppers; peel and discard skin. Chop peppers and place in medium bowl. Add tomatoes, avocado, cilantro, green onions, remaining lime juice, remaining 1 clove garlic, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper, tossing gently.
Heat grill to medium-high. Coat grill rack with nonstick spray. Grill fish, covered with grill lid, 4 to 6 minutes on each side or until fish flakes with a fork. Shred fish, using 2 forks. Serve immediately in tortillas and top with Poblano Salsa.
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