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Place almonds in a food processor and process until finely chopped. About 20 seconds.
Transfer chopped almonds to a shallow dish. Add paprika and mix together.
Season the tilapia filets generously with salt & pepper.
Spread mustard on both sides of the filet and then transfer to the almond mixture to coat both sides.
Heat coconut oil in a skillet over medium heat.
Once hot, place the filets in the skillet and cook for about 3 minutes per side or until the fish is cooked through. Exterior should be browned and crispy but not burnt.
Serve warm and garnish with parsley or lemon.