Drain the wild Alaska canned salmon and discard the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks.
Gently coat the wild Alaska salmon chunks in lime juice, zest, chilli, and season with salt and pepper.
Carefully combine all of the salsa ingredients and season to taste with salt and pepper.
To assemble the tacos, simply divide the salmon between each shell, top with salsa, and serve with sour cream.
Cook's tip: Adjust the amount of chilli to your liking! Both the salmon and salsa mixtures can be prepared in advance and refrigerated before use.