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1
In a dry skillet heated on high, toast the guajillo chiles on each side for about 10 seconds, or just until they start to puff.
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2
Fill the skillet with enough water to cover the chiles.
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3
Leave the heat on until the water begins to boil, then turn off the heat and let the chiles soak until soft, about 30 minutes.
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4
Drain the chiles and place in a blender with the garlic, cilantro, cumin, cayenne, ginger, lime juice, and olive oil.
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5
Blend until a smooth paste forms.
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6
Add salt to taste.
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7
Rinse and dry the fish, sprinkle with a bit of salt, and place in a nonreactive container.
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8
Cover the fish on all sides with the guajillo chile paste and refrigerate for a couple of hours.
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9
While the fish is marinating, you can make the cabbage topping.
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10
Toss the shredded cabbage with 1 teaspoon of salt and let it sit unrefrigerated for 1 hour.
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11
Drain off the excess liquid and then mix the cabbage with the serrano chile, cumin, cilantro, mayonnaise, and lime juice.
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12
Add salt and black pepper to taste and refrigerate.
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13
After the fish has marinated, melt the butter in a skillet on medium heat.
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14
Shake off any excess marinade and then cook the fillets for 3 minutes on each side.
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15
Add salt to taste.
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16
Cut the fish into bite-size pieces and place in warm tortillas.
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17
Top with the cabbage slaw and serve with Cotija cheese, lime wedges, and salsa.
