Peach and Pepper Veggie Tacos - Forks Over Knives

Ingredients

• 1 large avocado, halved, seeded, and peeled
• ⅓ cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
• 2 tablespoons lime juice, divided
• ¼ teaspoon hot pepper sauce
• 1 small clove garlic, chopped
• 5 tablespoons orange juice
• 1 teaspoon chili powder
• 1½ cups hot cooked barley
• 2 tablespoons slivered fresh basil
• Sea salt, to taste
• 4 medium peaches or nectarines, halved and pitted
• 12 whole miniature bell peppers in assorted colors
• 1 large fresh poblano chile pepper, halved and seeded
• 1 small yellow onion, quartered lengthwise
• 12 6-inch corn tortillas