Samaki Choma Tacos with coconut Slaw and Pili Pili Mayo

Serves 4 | Coastal Kenyan Fusion | Prep: 20 mins | Cook: 10 mins

Introduction

Smoky, charred Samaki brightened by lime, cooled with coconut slaw, and finished with a spicy pili pili drizzle, this recipe brings the warmth of Mombasa’s coastline into your kitchen.
It’s a playful twist on Samaki wa kupaka and nyama choma traditions, folded into soft chapatis or tortillas for a dish that blends familiarity with flair. Whether you’re cooking for friends or craving something fresh yet rooted, these tacos deliver bright spice, creamy coolness, and that unmistakable Swahili coastal soul.

Ingredients

Fish

500 g firm white fish (tilapia, snapper, kingfish, or cod)
2 tbsp coconut oil (or neutral oil)
Juice of 1 lime
1 tsp smoked paprika
1 tsp ground cumin
1 tsp turmeric
1½ tsp grated garlic
1½ tsp grated fresh ginger• 1 tsp sugar or honey (use maple syrup for vegan)
Salt and freshly ground black pepper, to taste
1 tbsp chopped fresh coriander (optional, for freshness)

Coconut Slaw

1 cup finely shredded cabbage (mix red and green)
1 small carrot, grated
1 small red onion, thinly sliced
2 tbsp thick coconut cream (or plant-based yogurt for a tangy version)
1 tbsp lime juice
Pinch of salt and ¼ tsp sugar (optional)
1 tbsp chopped fresh coriander (optional)

Pili Pili Mayo

3 tbsp mayonnaise or vegan mayo
1 tsp pili pili sauce (adjust to taste)
½ tsp maple syrup or honey
1 tsp soy sauce or 1 tsp miso dissolved in 1 tsp water (optional for umami)
Squeeze of lime juice

To Assemble

6 small chapatis or soft tortillas
Fresh coriander leaves, for garnish
Toasted desiccated coconut or toasted pumpkin seeds (optional)
Lime wedges, for serving

Method

Marinate the fish

Whisk together lime juice, coconut oil, paprika, cumin, turmeric, garlic, ginger, and sugar. Season with salt and pepper. Rub over the fish and marinate for 10–60 minutes.

Make the slaw

Toss cabbage, carrot, and onion with coconut cream, lime juice, salt, sugar, and coriander. Massage gently or toast briefly (30–45 seconds in a hot dry pan) to soften while keeping a light crunch. Chill until serving.

Prepare the pili pili mayo

Whisk mayo, pili pili, maple syrup, soy/miso, and lime until smooth. Taste and adjust

heat or salt. Set aside half for drizzling and serve the rest at the table for heat control.

Cook the fish

Grill, pan-sear, or oven-roast at 200°C/400°F for 8–10 minutes, depending on thickness, until charred and flaky. For a smoky finish on a pan, brush lightly with smoked paprika oil at the end. Let rest for 2 minutes, then flake into large pieces.

Warm the chapatis

Heat chapatis or tortillas in a dry pan until soft and lightly charred for extra aroma.

Assemble the tacos

Place flaked fish on warmed chapati or tortilla, top with coconut slaw, and drizzle with pili pili mayo. Garnish with coriander, toasted coconut or seeds, and serve with lime wedges.

Make-Ahead Notes

Marinate fish up to 1 hour ahead.
Slaw can be prepped 24 hours in advance (add dressing just before serving if you prefer extra crunch).
Pili pili mayo keeps 3–4 days refrigerated.

Vegan Option

Replace fish with pressed, pan-seared tofu, shredded jackfruit, or tempeh cubes. Use vegan mayo and maple syrup.

Serving, Plating, and Pairing Suggestions

Presentation: Fold tacos and arrange on a long wooden board with lime wedges and a small bowl of extra pili pili sauce. Sprinkle toasted coconut for coastal fragrance.
Pairings: Serve with coconut rice, grilled plantains, or fresh kachumbari (tomato-onion salad).
Drink Ideas: Light lager, chilled white wine (Sauvignon Blanc), or a tamarind-lime spritz complement the smoky, citrusy notes.

Cultural Context

“Smoky, charred fish brightened by lime, cooled by creamy coconut slaw and kicked by pili pili Mombasa’s coastal spice translated into a hand-held street-food taco.”

This fusion dish pays homage to Kenya’s coastal cooking traditions, samaki choma (grilled fish) and samaki wa kupaka (fish in coconut sauce) reinvented in a way that feels global yet proudly local. It embodies the Swahili spirit of resourcefulness, spice, and seaside simplicity while embracing modern food culture’s creativity