Season tenderloin tips with southwest seasoning and salt, sear in saute pan. Combine pico de gallo with corn and black beans, set aside. Cut Roma Crunch head in half, brush with olive oil, season with salt and pepper on both sides and grill until lettuce is tender. On plate, arrange the lettuces decoratively and top with the pico de gallo mixture, beef tenderloin pieces, avocado poblano dressing and tortilla strips.
Serve immediately.
