Preheat your oven to broil. In a bowl, shred the cooked chicken using two forks, pulling the forks in opposite directions to break the chicken into small pieces.
Add Condito Mustard & Mayo Sauce, corn, paprika, salt, and pepper to the chicken. Mix well to combine.
Place the nachos on a plate, top them with the chicken mixture, and sprinkle with shredded cheddar. Broil in the oven until the cheese melts.
Meanwhile, heat a pan over medium heat and cook the bacon until crispy. Chop it into small pieces and set aside.
Once the cheese has melted, sprinkle the nachos with the crispy bacon, a little extra Condito Mustard & Mayo Sauce, and chopped parsley. Serve warm.

In a bowl, combine the Condito Mayonnaise, chopped pickles, brine, onion, dill, salt, and pepper. Mix well and refrigerate for at least 30 minutes to allow the flavors to come together.

To assemble the burgers, place a slice of cheddar cheese on the bottom half of each brioche bun. Top with a breaded cod fillet and 2–3 tablespoons of the tartar sauce. Cover with the top bun and enjoy!