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Learn more →4 servings
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Smoked paprika is a mild spice with very little heat, and this recipe uses only about 1/4 teaspoon per serving. That is likely fine for most people with GERD. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Black pepper can worsen reflux in some people, but the small amount in this recipe (less than 1/8 teaspoon per serving) is likely tolerated by many with GERD. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Scallion appears here only as an optional add-on, and the recipe uses just about 1 1/2 teaspoons per serving, which is likely fine for most people with GERD. If you prefer to always avoid scallion, please tap it and change its rating to Red.
Pat the tilapia fillets dry with paper towels and set aside.
In a shallow dish, whisk together the gluten free breadcrumbs, Parmesan, smoked paprika, dried oregano, salt, and black pepper until evenly combined.
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