To make the dough, add all ingredients into a medium-sized bowl and using your hands (your best kitchen tools) mix the dough until it come together.  I like having the coconut oil softened because it helps to bind the dough a bit better since there are no eggs.  The hot sauce give the dough the signature tamale color! Place the dough in the fridge to set up while you make the filling.

To make the filling, drain the cans of salmon and add to a bowl.  Mix in the green chilies, lime juice, salsa, salt and pepper (you'll save the jalapenos for assembling).

Remove the corn husks from the bowl, and wipe clean (if it's still a little damp, that's fine). 

Flatten the corn husk on your cutting board, with the narrow side facing closest to you, and using about 1 tbsp.. (depending on the size of your corn husk), smooth the dough in the middle-to-lower section of the husk.  You want it in the middle section, not touching the sides, otherwise it'll leak out of the husk.

Place about 2 tsp. of the filling on top of the dough and place a slice of jalapeno on top. 

Using dampened hands if needed, fold over the sides, like you're folding a package.  The fold up the bottom and top over so the tamale is "sealed". 

Place a steamer basket inside your pressure cooker (I used my instant pot).  Place all of the tamales, seam side toward the outside of the basket in the steamer.  Place about 3 cups of water inside the pot.  Seal the pot and press "manual" for 25 minutes on HIGH pressure.

Use the pressure valve to release the steam, open up the tamales and sprinkle some fresh cilantro and a squeeze of lime juice and enjoy!  Careful, they'll be HOT!  These would be great dipped in a little avocado sour cream!