Sheet-Pan Fish Tacos with Cilantro Salsa

Ingredients

• 2 cups (70 g) cilantro, stems and leaves, coarsely chopped
• 2 green onions, cut into chunks
• ¼ cup (60 ml) vegetable oil
• 1 tbsp (15 ml) lime juice
• 2 medium-sized sweet potatoes, peeled and sliced into ¼-inch-thick (5 mm) rounds
• 2 red peppers, seeded and cut into strips
• 2 tbsp (30 ml) vegetable oil
• 1 tbsp chili powder
• 1 lb (450 g) white fish fillets (flounder or haddock), cut into large pieces
• 8 soft wheat tortillas, 8 inches (20 cm) in diameter
• 2 avocados, cubed