Crank your oven to 400 degrees F. Grab a rimmed baking sheet.
Chop your onion into thin slices, and chop the Anaheim and sweet pepper into ½ inch slices; set both aside.
In a saucepan, warm the broth, lime juice, tamari, hot sauce, and garlic over medium heat. Add the onion and simmer for about 1-2 minutes, then add your peppers in and sauté about 3-5 minutes.
Toss the spices, salt, and olive oil together in a large bowl.
Add the pepper mixture in and stir around until thoroughly mixed.
Dump it on a baking sheet and bake until browned, stirring half-way, about 20 minutes.
To make the tacos, warm the tortillas in the oven or microwave for a hot minute or heat each side gently in a cast iron pan, then pile them high with the pepper filling, slices of avocado, some of the slaw, and plenty pico de gallo.